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 that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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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…”
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! 😉
I would love to hear what you think of this recipe! And don’t forget to tag me on Instagram or Facebook if you make it!
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!
Ingredients
4 tablespoons gluten-free flour
1 tablespoon maple/coconut sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
pinch salt
2 tablespoons pumpkin puree (NOT pumpkin pie mix)
2 tablespoons sunflower seed butter (may also use another nut/seed butter)
Filling
2 tablespoons plant butter
3 teaspoons maple/coconut sugar
1 teaspoon cinnamon
Buttercream Frosting
2 tablespoons powdered sugar
1 tablespoon plant butter
1/4 teaspoon plant milk
Instructions
In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and salt. Add the pumpkin puree and sunflower seed/nut butter and mix with a spoon or your hands 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.
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The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. The information, recipes, or other content provided in this blog, or in any linked materials, are not intended to and should not be taken as medical advice, nor should it be a substitute for seeking the advice from a medical professional or replacement of treatment.
If you or any other person has a medical concern, please consult with your health care provider, and don’t disregard medical advice or delay seeking it because of something you have read on this blog or in any linked materials. Always discuss the use of supplements, herbal ingredients, and those of the like, with your health care provider before incorporating into your diet.
The opinions and views expressed on the Healthy Little Vittles blog have no relation to those of any academic, hospital, health practice or other institution, and are simply provided on a health coaching basis.