Maple Pumpkin Pop-Tarts

Gluten-free Dairy-free Refined Sugar-free option

Another pumpkin treat for this fall!

Pop-tarts were always one of my favorite breakfast foods as a kid. The last time I had a pop-tart was a little over a year ago when I made some for my friends birthday. I never shared the recipe because the pop-tart crust needed a little work before I was ready to share. Well I am ready to share now! and this is a pop-tart flavor I don't think I have ever had, but everyone should try!

The recipe is relatively easy. The only thing to take note of is that the dough will be delicate. After you have let your dough chill for 30 minutes in the refrigerator, it will seem pretty crumbly when you first try to roll it out. As you roll it though you will notice it coming together. Once you have cut the rectangles, use a spatula to pick up the bottom layer of the pop-tart and gently place it onto the parchment lined baking sheet. Add 1 Tbsp of pumpkin filling, and again using a spatula gently place the second half of the pop-tart on top.

I have provided two icing recipes. The first one is the refined sugar-free option.

I added the second option so that you can choose if you want a true pop-tart icing. The coconut oil option is good, but it can also melt very easily so you will need to keep the pop-tarts in the refrigerator. I also realize that not everyone has arrowroot flour laying around so again, the second icing option is there if you need it!

NOTES:

• This dough is very delicate. After cutting the rectangles for the pop-tarts, use a spatula to move the bottom half to the parchment lined baking sheet. Once you add the filling, use a spatula to gently place the top half of the pop-tart over the filling.

• There are 2 icing options. Option 1. is a refined sugar-free option, however it can be a little more difficult to work with and calls for arrowroot flour. Option 2. is more of a true pop-tart icing and will be easier to work with. Option 2. is not refined sugar-free, however it is still dairy-free/gluten-free.

• When using a fork to press the edges of the pop-tart to seal it, the top layer of the pop-tart crust might crack a little. This is okay! The crust has to be scored anyway, and then the icing will cover it.

• If the pumpkin purée has a lot of excess moisture, strain it and pat dry before using.