Description
“As the leaves turn and the air cools, nothing welcomes the fall season quite like the taste of pumpkin. These Vegan Pumpkin Butter Pop-Tarts marry the rich flavors of pumpkin butter with a flaky, buttery crust, all topped with a sweet maple icing. It’s a homemade treat that brings the warmth of autumn to your breakfast table, perfect for those crisp mornings when you crave something sweet and satisfying.”
“This recipe for Vegan Pumpkin Butter Pop-Tarts is a celebration of seasonal flavors. With a handmade crust that’s both tender and hearty, and a filling of subtly spiced pumpkin butter, these pop-tarts offer a delightful twist on a classic breakfast favorite. The maple icing adds just the right touch of sweetness, making these pastries irresistible. They’re not just food; they’re a warm hug on a chilly day.”
Ingredients
Crust:
3 cups unbleached all-purpose flour
3 Tbsp raw cane sugar (or coconut sugar)
1 tsp fine sea salt
3/4 cup cold plant-based butter, cubed
6–10 Tbsp ice cold water
Filling:
~1/2 cup of Pumpkin Butter
Maple Icing:
3/4 cup powdered sugar
1 1/2 Tbsp maple syrup
1/2 Tbsp almond milk
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Other:
1 Tbsp melted coconut oil (to seal the pop tarts)
Instructions
Combine flour, sugar, and salt in a food processor; blend briefly.
Add cold butter and pulse until mixture resembles coarse crumbs.
Gradually add ice water, pulsing until dough forms.
Divide dough, wrap in plastic, and chill 30 minutes.
Roll out dough, cut into rectangles, and chill cut pieces 10 minutes.
Place pumpkin butter on each, seal edges with coconut oil and dough top.
Chill assembled pop-tarts 20 minutes, then bake at 375°F for 15-20 minutes.
Cool completely, then top with maple icing.
- Prep Time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal