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.
¼ cup (50grams)granulated sugar, plus a little more for sprinkling
1teaspoonpumpkin pie spice, or ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon allspice, & ⅛ teaspoon nutmeg
1pinchfine 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.