When I have an idea for a makeup video or a recipe post, I immediately Google it because I am convinced there are no longer any original ideas. I even talk myself out of ideas on the spot entirely! But I had a good feeling about Pumpkin Avocado Toast.
Upon entering Pumpkin Avocado Toast into my search bar, I found results for avocado toast with pumpkin seeds, pumpkin toast, and pumpkin avocado tostadas. How could it be that these two ultra-popular ingredients have never been combined before?
For the toast part of the equation, I selected Izzio Artisan Bakery Italian Wheat from my local King Soopers. It’s moist, lightweight and mildly flavored. I recently had the opportunity through work to tour Izzio in Louisville, Colorado, and it’s quite the production.
Creating the pumpkin spread recipe as a base for the toast took some time. My first instinct was to combine pumpkin with cream cheese for a dessert-for-breakfast vibe, but that kept the dish from being vegan. Plus, cream cheese with avocado felt a little too fatty for a breakfast I fully intend to consumer on the reg.
Next, I tried going straight from the can. The result? Baby food mush. Everyone says they love pumpkin, but I’ll bet very few love pumpkin straight from the can.
My final and winning combo was mixing pumpkin with peanut butter, maple syrup (the REAL stuff, not pancake syrup!) and cinnamon. The peanut butter gave it a rich taste and needed thickness, and the maple and cinnamon highlighted the pumpkin flavor.
To make the pumpkin avocado toast truly spectacular, I practiced the daunting avocado rose. Don’t ask me for a tutorial on these bad boys! Even though I made it happen, I maimed a few good avocados in the process. My main piece of advice would be to use an avocado that’s ripe but not mushy and to slice as thinly as you possibly can.
Check out this avocado rose tutorial:
I recommend using a small avocado, and even then you may only want to use half. As pretty as these photos look (if I do say so myself!), I would usually use just a quarter avocado per slice of toast. To finish it off, I added a pinch of sea salt and a sprinkle of cinnamon.
And did I mention this recipe is vegan-friendly?
- ⅓ cup pumpkin purée
- 1 tbsp maple syrup
- 1 tbsp creamy peanut butter
- ¼ tsp cinnamon
- 2 slices of toast
- ½ - 1 medium avocado, sliced
- 2 pinches of sea salt
- Combine the pumpkin, maple syrup, creamy peanut butter and cinnamon until smooth.
- Spread over your toast, dividing evenly.
- Top with avocado sliced, dividing evenly.
- Top with a pinch of sea salt to each piece of toast along with a sprinkle of cinnamon.
I hope this recipe gets you in the mood for the upcoming fall season! I like to savor fall as long as I possibly can. Can’t get enough toast recipes? Check out Four Ways to Up Your Toast Game.