Small Batch Pumpkin Coffee Cake With Cinnamon Crumb Topping
This small batch pumpkin coffee cake is an delicous breakfast treat made with pumpkin puree, cinnamon, and a brown sugar crumb topping. It bakes in a 6-inch round cake pan and makes four servings, which is just enough for the two of us to enjoy over a couple of mornings.
I like having a smaller coffee cake recipe available when I want something homemade without a large pan sitting on the counter all week. You can serve two pieces while the cake is slightly warm, then save the other two for the next day.
The pumpkin adds moisture to the cake, while a little sour cream helps keep it soft. On top, a simple mixture of flour, brown sugar, cinnamon, and butter bakes into little crumbs that give each piece a sweet and slightly crunchy finish.
Best of all it is easy to make. You only need a few bowls, a whisk, and a spoon to get the cake ready for the oven.
Does PUmpkin Coffee Cake Have Coffee In It?
Despite the name, this recipe does not contain coffee. Coffee cake gets its name because it is commonly served alongside a cup of coffee.
It is usually less dressed up than a frosted dessert cake, with a crumb topping or cinnamon filling instead. That makes it easy to serve at breakfast, for a weekend brunch, or as an afternoon snack.
This version has pumpkin and fall spices mixed into the batter, with all of the cinnamon crumbs scattered over the top. It's a great use for that leftover pumpkin puree that you have from all those delicious fall recipes.
The Right Pan For A Small Batch
Use a 6-inch round cake pan that is at least 2 inches deep. The smaller pan gives this amount of batter enough depth to bake into a cake you can cut into four wedges.
An 8-inch round pan has considerably more surface area. Spreading this same batter into that larger pan would make a thinner cake that would need a shorter baking time.
Just be sure to grease the bottom and sides of your pan. I also recommend placing a circle of parchment paper in the bottom to help keep the cake from sticking.
I typically serve the cake directly from the pan. However, if you want to place it on a serving plate, let it cool longer before removing it so it holds together.
Choosing Your Pumpkin And Spices
Use plain canned pumpkin puree when making pumpkin coffee cake. Pumpkin pie filling already has sweetener and spices added, so it will change the flavor and sweetness of this recipe.
Measure out ⅓ cup of puree for the batter. Don’t add the entire can, even if it is tempting to use it all up. Extra pumpkin adds moisture that can make the center heavy or gummy.
Pumpkin pie spice gives the cake a blend of cinnamon, ginger, nutmeg, and other baking spices. The recipe also calls for a little extra cinnamon in the batter and in the topping.
If you don’t keep pumpkin pie spice on hand, replace the ¾ teaspoon with ½ teaspoon cinnamon, ⅛ teaspoon ginger, and ⅛ teaspoon nutmeg. Still add the separate cinnamon listed in the recipe.
How To Make The Cinnamon Crumbs
Make the topping first so it is ready when you finish mixing the cake batter. Stir the flour, brown sugar, and cinnamon together in a small bowl.
Drizzle in melted butter that has cooled slightly, then stir with a fork until crumbs form. The mixture should look uneven, with a combination of smaller crumbs and a few larger pieces.
Avoid stirring it into a smooth paste. Once the dry ingredients are moistened, set the bowl aside while you prepare the cake.
If the crumbs stick together in one large clump before you are ready to spread them, break them apart with your fingers before adding them to the batter. Scatter them evenly so each wedge gets some topping.
Mixing The Pumpkin Coffee Cake Batter
Preheat the oven to 350°F before you begin mixing. You want the cake to go into a fully heated oven once the batter is ready.
Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl. This spreads the small amounts of baking powder and baking soda throughout the flour.
In another bowl, whisk together the egg, brown sugar, pumpkin puree, oil, sour cream, and vanilla until evenly combined. Break up any lumps of brown sugar as you mix.
Use regular sour cream for this recipe. You only need two tablespoons, so it is a handy way to use a little left in the container.
Add the dry ingredients to the pumpkin mixture and fold gently with a spoon or spatula. Stop as soon as you no longer see dry flour. Continued stirring can make the cake tougher.
Baking And Checking The Center
Spread the pumpkin coffee cake batter into the prepared pan and smooth it into an even layer. Sprinkle the cinnamon crumbs over the surface without pressing them down.
Bake for approximately 30 to 38 minutes, beginning your checks at 30 minutes. The exact time can vary with your oven and the material of your pan.
Insert a toothpick into the center, pushing it through the crumb topping and into the cake underneath. It should come out clean or with a few moist crumbs.
Wet pumpkin batter on the toothpick means the cake needs more time. Return it to the oven for a few minutes, then check again.
If the topping is getting too brown before the middle finishes, loosely cover the pan with foil. Let the cake rest on a cooling rack for at least 20 minutes before cutting.
Serving And Optional Glaze
The cinnamon topping adds enough sweetness that you can serve this cake just as it is. A warm wedge and a cup of coffee or tea make an easy breakfast.
If you prefer a glaze, stir ¼ cup powdered sugar with 1 teaspoon milk and a drop of vanilla. Add more milk a few drops at a time until it is thin enough to drizzle.
Let the cake cool before adding the glaze so it stays on top. The glaze is optional and is not needed to hold the crumbs in place.
Storing The Remaining Pieces
Let the pumpkin coffee cake cool completely before covering it. Trapping steam inside a container can make the crumb topping damp.
Store the unglazed cake in an airtight container at room temperature for up to two days. For longer storage, wrap individual wedges and place them in a freezer bag for up to two months.
Thaw a piece at room temperature. If you want it warm, remove the wrapping and microwave it briefly, starting with about 10 seconds. Add any optional glaze after thawing.
Transfer leftover canned pumpkin to a covered container and refrigerate it promptly. Use it within four days, or freeze measured portions for another recipe. My Creamy Pumpkin Pasta For Two is another way to put that extra pumpkin to use.
Or for another pumpkin baking recipe, try my Easy Pumpkin Bread. Or make Small Batch Pumpkin Bars when you want a dessert with cream cheese frosting. They are all delicious.
Enjoy! Mary
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Pumpkin Coffee Cake (Small Batch)
A small pumpkin coffee cake topped with brown sugar and cinnamon crumbs. Bake it in a 6-inch round pan for four servings.
Ingredients
Cinnamon Crumb Topping
- ¼ cup all-purpose flour (30 g)
- 3 tablespoons packed light brown sugar
- ½ teaspoon ground cinnamon
- 1½ tablespoons unsalted butter, melted and slightly cooled
Pumpkin Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 large egg
- ⅓ cup packed light brown sugar
- ⅓ cup plain pumpkin puree
- 3 tablespoons vegetable or canola oil
- 2 tablespoons regular sour cream
- ½ teaspoon vanilla extract
Optional Glaze
- ¼ cup powdered sugar
- 1–1½ teaspoons milk, as needed
- A drop of vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 6-inch round cake pan that is at least 2 inches deep. Line the bottom with parchment paper.
- Make the topping: Stir the flour, brown sugar, and cinnamon together in a small bowl. Add the melted butter and stir with a fork just until crumbs form. Set aside.
- In a medium bowl, whisk the ¾ cup all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, whisk the egg, brown sugar, pumpkin puree, oil, sour cream, and vanilla until combined.
- Fold the dry ingredients into the wet ingredients just until no dry flour remains.
- Spread the batter evenly in the prepared pan. Break up any large clumps of topping and scatter the crumbs over the batter. Do not press them down.
- Bake for 30–38 minutes, checking at 30 minutes. A toothpick inserted through the topping into the center of the cake should come out clean or with a few moist crumbs, without wet batter. If necessary, loosely cover with foil to prevent excess browning while the center finishes.
- Cool in the pan on a wire rack for at least 20 minutes before cutting into four wedges. Cool longer before attempting to remove the whole cake from the pan.
- If using the glaze, stir powdered sugar with 1 teaspoon milk and a drop of vanilla. Add extra milk a few drops at a time as needed. Drizzle over the cooled cake.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Spoon flour into the measuring cup and level it, or use the gram weights.
- Pumpkin pie spice substitute: Use ½ teaspoon cinnamon, ⅛ teaspoon ginger, and ⅛ teaspoon nutmeg in place of the ¾ teaspoon pumpkin pie spice. Also add the separate ¼ teaspoon cinnamon.
- The timing is for a 6-inch round pan. A larger pan will produce a thinner cake and require a shorter baking time.
- Store cooled, unglazed cake airtight at room temperature for up to two days.
- Freeze individually wrapped wedges for up to two months. Add glaze after thawing.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 424Total Fat 18gSaturated Fat 5gUnsaturated Fat 13gCholesterol 61mgSodium 275mgCarbohydrates 62gFiber 2gSugar 36gProtein 5g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.
