Well, here it is. I have been promising a pop tart recipe for nearly a year, and I am finally delivering. Just so y’all know, it’s not like me to hold off that long. The problem with making these pop tarts was that I was totally intimidated! I don’t know why, honestly. I just was. Maybe because the ridiculously processed store-bought ones are just so perfect in appearance. They have a completely smooth surface, the icing is a perfect rectangle, and they are basically all identical. Like zebras. I digress. I just felt afraid of not being able to get it “right.” But the people spoke. YOU spoke. You asked me to come up with a gluten free, clean eating pop tart. And I love you, so I did. These maple pumpkin pop tarts are everything I ever dreamed of and more.
So here’s what I think you want to know. Was it difficult? Absolutely not. It was no more difficult than making a muffin or a cookie or a pie. It just required following the directions and following them carefully. Did it take a long time? Nope. It took about 15 minutes of prep and then they baked for about 27 minutes. So unless you count the time I spent cleaning up, I really only spent 15 minutes or so hands on.
Was it delicious? Hell yes. In fact, my husband ate so many that I won’t have another one. (I love you, Daniel, but you’re one of those treat snatching, dream crushing types)….