Pumpkin Pie Pop Tarts

Pumpkin Pie Pop Tart Recipe

Pop Tarts made a rare appearance in our cupboard growing up, so when we had them in the house it felt like a special treat. My favorite flavors were strawberry and brown sugar. I always ate them toasted so the filling would be nice and warm – pure happiness (and sugar!) on a cold school morning. After a nutrition 101 class ruined the idea that Pop Tarts were an acceptable breakfast food, it has been years since I’ve enjoyed the nostalgic treat. In an effort to walk down memory lane and celebrate the arrival of chilly mornings, I made a batch of homemade pumpkin pie pop tarts this week.

Pumpkin Pie Pop Tart Recipe

As these pop tarts baked in the oven, our kitchen started to smell like Thanksgiving morning. Pumpkin pie spice and nutmeg filled the air as I anxiously checked the timer, waiting to finally tuck into one of these fall treats! Once they were done baking, I whipped up a maple glaze to spread over the top of the pop tarts. These pop tarts are a fun way to enjoy a grown-up version of a childhood treat and celebrate the arrival of autumn! Enjoy!

Pumpkin Pie Pop Tart Recipe

Pumpkin Pie Pop Tarts

Ingredients

  • Pre-made pie crust
  • 1/2 C. pumpkin puree
  • 3 Tbs. maple syrup
  • 1 tsp. pumpkin pie spice
  • 1 tsp nutmeg
  • 1/2 tsp salt

For the maple glaze:

  • 1/2 C. powdered sugar
  • 3 Tbs. maple syrup
  • 3 Tbs. water, as needed to reach proper consistency

Directions

  • Preheat oven to 350˚
  • In a mixing bowl, combine the pumpkin puree, maple syrup, and spices together. Set aside.
  • Unroll the pie crust and cut out your desired size of rectangles. Make sure you cut an even amount so each pop tart has a base and a top.
  • Lay half of your dough rectangle out on a baking sheet and spoon a dollop of the pumpkin pie filling into the center of the dough.
  • Place another piece of dough on top of each pastry and crimp the edges shut with a fork.
  • Bake for 25-30 minutes, or until the top of the pastry is golden.
  • While the pop tarts are baking, mix up the maple glaze.
  • When the pop tarts are baked and have been cooled, spread a thin layer of maple glaze on each pastry.
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Easy Homemade Vanilla Extract

Homemade Vanilla Extract

You wouldn’t think a small change in baking, like using pure vanilla extract, would make a difference – but it does. The simple switch can elevate your baked goods from ordinary to scrumptious. If you are a serious foodie, you may want to take it up an extra level and infuse your own vanilla extract at home!

Homemade Vanilla Extract

All you need to make the extract at home is vanilla beans, your choice of alcohol and a lot of patience! After three months, your extract will be rich in flavor and ready to use. At this point you may want to keep your tincture all to yourself, but if you are feeling generous, this would be a lovely gift to give.

Homemade Vanilla Extract

Homemade Vanilla Extract

Ingredients:

  • 6 vanilla beans
  • 8 oz. Bourbon, tequila, or vodka

Directions:

  • Slice the vanilla beans lengthwise and place in a mason jar
  • Cover with alcohol and seal shut with the lid
  • Place in a cool, dark room and shake occasionally
  • After three months the extract is ready to use

Apple Cider Donuts

Apple Cider Donuts | Beauty and Blooms

Nothing beats a brisk day at the orchard filling our baskets with apples followed by warm cider and donuts. While Ian and I make a few trips out to the orchard each season, I wanted to try making these apple cider donuts at home so I had the option to satisfy my craving without leaving the house.

Apple Cider Donuts | Beauty and Blooms

I kept my expectations low since this was my first attempt at baking apple cider donuts. Luckily this recipe was fool-proof and they came out of the oven nice and fluffy.

Apple Cider Donuts | Beauty and Blooms

After they cooled I rolled them in cinnamon sugar and took my first bite. Right away I knew I was in trouble! They were delicious! I kept a few to enjoy for breakfast, but the rest were packaged up for Ian to take to work. That is the one downside to baking these at home – you can’t limit yourself to just one! So I suggest if you decide to bake these you invite a few friends over to nibble on this fall treat!