HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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This 10 Minute Pumpkin Cinnamon Roll Mug Cake is made gluten-free and vegan without all of the work that goes into making traditional cinnamon rolls! In just 10 minutes you can enjoy this frosted pumpkin cinnamon roll treat!
“I’m not really that big of a fall food lover…”
“I like pumpkin, but I don’t get why people go crazy over it!”
“Pumpkin Spice everything at the beginning of September?! That’s a little too soon…”
These are all things that I’ve said, but guys, I think I was just in denial! I mean, who am I kidding?! I LOVE fall recipes… I LOVE pumpkin and apple flavored treats and I love making them too. Take for example my Apple Butter Whoopie Pies or my Caramel Apple Crumb Bars. Or how about my Pumpkin Cheesecake Bars, Vegan Pumpkin Pie Smoothie Bowl, or Caramel Apple Chia Pudding!
I really should do a Fall recipe roundup. And today I am adding one more recipe to the Fall recipe roster! This 10 Minute Pumpkin Cinnamon Roll Mug Cake is most definitely worthy of making the list, and in fact, because it’s so incredibly easy to make- it might just be at the top of that list.
We’re talking ooey gooey cinnamon roll goodness in just ten minutes- it’s perfect if you’re in a rush or you’ve got that cinnamon roll craving hard and you just need cinnamon rolls now! You’ll start by whisking together gluten-free flour, maple or coconut sugar, pumpkin pie spice, baking powder and a pinch of salt in a bowl.
You’ll then add pumpkin puree and sunflower seed/nut butter and mix to create a dough. Roll out the dough into a small rectangle in between two pieces of parchment paper and set aside. Next, combine plant butter, cinnamon, and maple/coconut sugar together in another small bowl, then spread that over the dough. Roll up the dough as you would making traditional cinnamon rolls, and then slice into 4-5 pieces. Place them in your mug and microwave for 55 seconds-1 minute.
Allow the pumpkin cinnamon rolls to cool while you make the buttercream icing. Combine plant butter, organic powdered sugar, and a splash of plant milk to create the butter cream frosting and then spread over the warm rolls. You can see why I am swooning over this delicious fall treat! Not only is this 10 Minute Pumpkin Cinnamon Roll Mug Cake flipping delicious, you can’t get cinnamon rolls from bowl to belly any faster than that people! 😉
If your a mug cake fan, be sure to check out my VEGAN CHOCOLATE MUG CAKE too!