Vegan Pumpkin Pop Tarts
Indulge in the delightful flavors of fall with these Vegan Pumpkin Pop Tarts! These scrumptious pastries feature a spiced pumpkin filling enveloped in a flaky, dairy-free crust, making them perfect for breakfast, snacks, or dessert. Drizzled with a sweet maple icing, each bite is a warm embrace of autumn goodness. Whether enjoyed fresh out of the oven or at room temperature, these treats are sure to become a favorite for any occasion.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 240g all-purpose flour (gluten-free option available)
- 220g dairy-free block butter
- 100g pumpkin puree
- 50g maple syrup
- 1 & 1/2 teaspoons pumpkin spice
- Dairy-free milk (for icing)
- 2 tablespoons of caster sugar
- 2 teaspoons of cornstarch / cornflour
- Ice-water
Instructions
- In a mixing bowl, combine flour, sugar, and pumpkin spice. Cut in cold dairy-free butter until crumbly.
- Gradually add ice-water until dough forms. Chill wrapped in plastic for 30 minutes.
- Mix pumpkin puree, spices, maple syrup, and cornstarch for the filling.
- Preheat oven to 180°C (350°F). Roll out dough and cut into rectangles.
- Fill half with pumpkin mixture, fold over, and seal edges.
- Bake for 20-25 minutes until golden brown.
- Whisk icing ingredients together and drizzle over cooled pop tarts.
Nutrition
- Serving Size: 1 pop tart (50g)
- Calories: 200
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipesamanda.com/vegan-pumpkin-pop-tarts/