Pumpkin Bagels – Easy – (Video)

Pumpkin bagels are made with a “fathead” dough, spiced with pumpkin pie spice and finished with roasted pumpkin seeds.

For the love of Pumpkin

To all of those out there who don’t like pumpkin, “all the more for me!” Pumpkin has always been one of my favorite holiday flavors and smells as well. With all of those warm spice aromas filling the air while baking in the oven, it makes me want to curl up by a fireplace and read a book.

What’s in Pumpkin Bagels

This is one of those quick and easy recipes anyone can throw together and have finished in less than 30 minutes!!

The base for the bagels is based off the “fathead” dough, which consists of already grated mozzarella cheese and blanched superfine almond flour.

The addition of the puree does make the bagels flatten out a bit more than any of our other bagel recipes. But hey, looks aren’t everything, right!?

What you need to make the bagels:

• 2 ½ cups grated mozzarella cheese
• 1 cup almond flour
• ¼ cup pumpkin puree
• 1 large egg
• 2 tsp pumpkin pie spice

Garnish:

• Pepitas or other pumpkin seeds, pecans, or walnuts

Nutrition

This recipe is both gluten free and low carb. Each bagel approximately contains 280 calories, 19.1 grams of fat, 6.5 net carbs and 17.7 grams of protein. These numbers do not reflect the addition of any nuts or seeds added.

How to make Pumpkin Bagels

In a large microwave safe bowl weigh or measure the mozzarella cheese, almond flour and pumpkin pie spice. Mix the ingredients together and place in the microwave for one minute. Remove the bowl and stir the ingredients together using a fork. Return the bowl to the microwave and cook an additional 45 seconds. Remove and stir the ingredients.

The cheese should all be melted and the dry ingredients should be fully combined with the cheese.

All appliances operate at different levels, if the ingredients have not reached the consistency described above, heat additional time at 15-30 second increments.

Allow the mixture to sit and rest for at least 5 minutes to cool. Once you can safely handle the dough, add the pumpkin puree and egg. Knead the “dough” until the egg and pumpkin are fully incorporated.

Have the oven preheated to 350° and baking pan prepared with parchment paper. Divide the dough in half and then each half into thirds. Roll the dough in long 1-inch-long ropes and bring the ends together. Garnish with your choice of nuts and bake in the oven 16-17 minutes.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out cranberry and orange streusel muffins and raspberry and chocolate chunk scones.

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