Description
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
Scale
- 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.
- Prep Time: 9 minutes
- Cook Time: 1 minute
- Category: Dessert
- Cuisine: American