Crispy, crunchy, golden, buttery Vegan Pumpkin Cinnamon Toast! Easy to make in only 15 minutes with a handful of ingredients and perfect for using up a small amount of pumpkin puree.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
It’s fall, and Vegan Pumpkin Cinnamon Toast is here for us! Yep, we're elevating our usual morning toast with a sweet, buttery, pumpkiny, gently spiced, sugary topping, then baking it to perfection.
It's golden, ridiculously crunchy, tastes like fall, and is ready to go in a little over 15 minutes. Yes, please!
Mel x
Ingredients
Here are the ingredients you need at a glance followed by a few ingredient notes:
- Bread - Any bread will do although I recommend thinly sliced bread rather than thick sliced for max flavour and crunch in every bite. I really like the nutty flavour of wholewheat with the pumpkin and spice flavours but white bread works well too. Use gluten-free bread if necessary.
- Pumpkin puree - From a can or your own homemade pumpkin puree. Sweet potato or butternut squash puree works well here too! If you have some left be sure to make my Caramel Pumpkin Mug Cake.
- Sugar - People always come along asking if they can leave the sugar out of recipes or replace it with artificial sweeteners. This is something I do not recommend with this recipe. The sugar is what makes this toast golden, delicious, caramelized, and crunchy!
- Vegan butter - This is essential here too for spreadability, flavour, colour, and crunch.
- Pumpkin spice - I like to use this as it works well with the pumpkin and saves using individual spices. If you don't have any you can use ½ a teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, and ⅛ teaspoon of allspice and nutmeg. Or if you only have cinnamon use ½ to ¾ teaspoon depending on how strong you like it. You can taste a little bit as you mix so you get it just right.
- Salt - Just a pinch. That very subtle salty hint makes a huge difference so don't skip it!
Success Tips
- Slather the pumpkin butter mixture on. Don't skimp! You're aiming to use all of it up between the 8 slices of bread. Don't waste any.
- Spread the pumpkin butter mixture all the way to the edges. This helps prevent bare areas of the bread from burning once it's under the broiler, and means that you're packing as much flavour into every bite as possible!
Serving Suggestions
This pumpkin cinnamon toast needs no accompaniments, except a steaming hot pot of coffee! It's great enjoyed just as it is but also good served up alongside your favourite breakfast foods like fresh fruit, vegan sausages, and vegan scrambled eggs at family brunches. Being able to cook it all in one batch in the oven makes it great for feeding a crowd!
Recipe
Vegan Pumpkin Cinnamon Toast
Author:WATCH HOW TO MAKE IT
Ingredients
- 8 slices bread , gluten-free if necessary
- ¼ cup (60 grams) vegan butter , softened
- ¼ cup (62 grams) pumpkin puree
- ¼ cup (50 grams) granulated sugar , plus a little more for sprinkling
- 1 teaspoon pumpkin pie spice , or ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon allspice, & ⅛ teaspoon nutmeg
- 1 pinch fine sea salt
INSTRUCTIONS
- Preheat oven to 350 °F (175°C).
- In a small bowl mix together the softened butter, pumpkin puree, sugar, pumpkin pie spice, and salt.
- Spread the pumpkin butter mixture on one side of each piece of bread making sure you go all the way to the edges. Be generous and make sure you use all the pumpkin butter mixture up. Lay the slices on a large baking tray, spread side up.
- Bake for 10 minutes (or until gently toasted), then sprinkle over a little more granulated sugar (this is optional but makes the top of the toast look nice and shimmery and gives it even more texture) then broil (grill in the UK) until bubbly and really golden. Make sure you watch it closely as it can go from golden to black very quickly.
- Transfer the toast to a wire rack and let cool for a few minutes before enjoying.
To air fry
- Follow steps 1 to 3 above then cook the toast in batches in the air fryer at 350˚F (200°c) until golden and bubbling. Once done transfer to a wire rack and let crisp and cool down slightly before enjoying. The time will vary depending on your air fryer so keep a close eye on it. It could be anything from 3 to 5 minutes.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Elizabeth Whitman says
I'm definitely going to try this one! I'm considering making it without the sugar for my toddler. Thoughts?
Melanie McDonald says
The sugar is what makes it really crispy and delicious. I'm not sure how well it would work without it and whether (because of the wet pumpkin puree) it would end up a bit soggy without the sugar caramelizing. You could scale the recipe right down and try it with one piece of bread to save wasting lots if it doesn't turn out great.