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vegan maple pumpkin pop tarts

Vegan Maple Pumpkin Pop Tarts

This vegan maple pumpkin pop tarts recipe features an irresistible maple icing and the flakiest, tastiest vegan pastry crust made with coconut oil!

Course Breakfast
Cuisine American
Keyword pop tarts, pumpkin pop tarts, vegan pop tarts
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 340 kcal

Ingredients

FOR THE FILLING:

  • 1/2 cup pumpkin puree
  • 1/2 mashed banana
  • 3 tablespoons brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove

FOR THE DOUGH:

  • 2 1/4 cups all purpose flour
  • 1/2 cup solid coconut oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup ice water plus more if necessary
  • 2 tablespoons almond milk
  • 1 teaspoon agave syrup

FOR THE ICING:

  • 1 cup powdered sugar
  • 1-2 Tbsp. almond milk
  • 1/8 tsp. maple extract
  • Maple sugar for topping (optional)

Instructions

For the filling:

  1. In a medium-sized bowl, whisk together pumpkin puree, mashed banana, brown sugar, vanilla extract, cinnamon, ginger, nutmeg and clove until well combined. Chill in the refrigerator while dough is being prepared.

For the dough:

  1. Place flour, salt and sugar in a food processor and pulse to combine. Add coconut oil and pulse until a crumbly texture forms. Gradually add 1/3 cup water and continue to pulse until dough just begins to come together. Add more water if necessary.

  2. Turn dough onto a clean, dry surface that has been dusted with flour and knead into a flat disc.

  3. Cut disc half and place one half onto a lightly floured work surface. Roll into a rectangle about 1/8 inch thick and 9x12 inches in size. Cut dough into eight rectangles each measuring 3×4 inches. Use a ruler to help make this process easier and more accurate. Repeat with the remaining disc for a total of sixteen rectangles.

  4. Arrange eight of the rectangles spaced evenly apart on a baking sheet lined with parchment paper. Spoon 1 heaping tablespoon of chilled pumpkin filling into the center of each rectangle, spreading evenly but leaving it on each side so that the filling does not spill outside the edges when baking. 

  5. Dampen fingertips with water and dab along uncoated edges of pop tarts. Top each with another rectangle, then press to seal edges with fingertips or the tines of a fork. Cut a few slits in the top of each pop tart to allow steam to vent. Cover and chill for at least 1 hour before baking.

  6. Preheat oven to 375 degrees. 

  7. Whisk together almond milk and agave syrup and lightly brush over the top of each pop tart. Bake tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes. Remove from oven and transfer to a wire rack to cool completely.

For the icing:

  1. Make the maple icing by whisking together powdered sugar, almond milk and maple extract until a thick but spreadable consistency is reached. If the glaze is too runny, gradually add more powdered sugar. If too thick, whisk in more almond milk 1 teaspoon at a time. 

  2. Pour a small amount of icing over pop tarts and allow to set for about 5 minutes. Sprinkle with maple sugar (optional).

Recipe Notes

Instead of pumpkin puree, you can also use mashed butternut squash or sweet potatoes.

 

For a low-sugar pop tarts recipe, swap powdered sugar for Swerve or simply serve them unglazed.