These vegan maple pumpkin pop tarts are made with an irresistible maple icing and the flakiest, tastiest pastry crust made with coconut oil!
I’m not even going to lie, this recipe has me bouncing off the walls with excitement. Could be the sugar rush, could be the fact that it combines the most fantastic fall flavors with one of my all-time favorite childhood treats. Who’s to say.
Growing up I absolutely lived for pop tarts, and now that I think about it I was pretty crazy about their savory counterpart, hot pockets, too. I guess I was just really into handheld pastries that contained any sort of yumminess enrobed in a buttery, flaky crust. Isn’t everyone?
So being able to make them now from scratch without any of those weird artificial ingredients and preservatives I had no idea I was consuming as a child (no judgement, mom) is kind of the coolest thing ever to me. So without further ado, may I present these all-natural Vegan Maple Pumpkin Pop Tarts, accented with an irresistible maple icing.
I’ve been shying away from dairy more and more lately, so for these Vegan Maple Pumpkin Pop Tarts I decided to experiment with a vegan pie crust. It’s made with solid coconut oil in place of butter, and I have to say the results are simply mouthwatering. Super flaky, and not a trace of coconut flavor (if that sort of thing turns you off). I will definitely be using this pie crust recipe again and again.
A coupIe of notes: the first time I made this dough I chilled it like I would with any pie crust recipe and then had quite a difficult time rolling it out to the desired thinness and size, even after letting it rest and come to room temperature. So I scrapped it, started over, and this time rolled out the dough immediately and had no trouble at all. So that’s why the recipe does not include chilling time for the dough.
What’s your experience with vegan pastry doughs? To chill or not to chill?
Also, in experimenting with these Vegan Maple Pumpkin Pop Tarts as I re-shot the photos for this post recently, I came up with a few improvements that are worth mentioning. This time around I included a vegan egg wash in the recipe to help the pop tarts achieve a lovely golden hue. And I found a great naturally derived maple extract from Frontier Co-Op that yielded vastly superior flavor to the artificial maple extract I had previously (and begrudgingly) used for the maple icing. Lastly, I added a sprinkle of maple sugar for a festive touch, but that’s totally optional.
If you make these Vegan Maple Pumpkin Pop Tarts, share a picture on Instagram with #LePetitEats, I just love seeing your kitchen creations!
Vegan Maple Pumpkin Pop Tarts
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)
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.
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.
Turn dough onto a clean, dry surface that has been dusted with flour and knead into a flat disc.
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 remaining disc for a total of sixteen rectangles.
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 empty space on each side so that the filling does not spill outside the edges when baking. 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.
Preheat oven to 375 degrees. 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.
Make the maple icing by whisking together powdered sugar, almond milk and maple extract until a thick but spreadable consistency is reached. If glaze is too runny, gradually add more powdered sugar. If too thick, whisk in more almond milk 1 teaspoon at a time. Pour a small amount of icing over pop tarts and allow to set for about 5 minutes. Sprinkle with maple sugar (optional).