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These Pumpkin Spiced Bagels are gluten free, higher protein, and low sugar. Homemade bagels with a twist that will have the warm, comforting smell of Fall filling your home! They’re so incredibly soft, chewy, and delicious, you’ll never believe they’re only made with six ingredients and come together in minutes.
Raise your hand if you’re like me and stock up on canned pumpkin puree the minute they go on sale for Fall 🙋♀️ It’s no secret that I love embracing the flavors of fall in my recipes and pumpkin is by far my favorite (apple is a close second but let’s be honest…)! It pairs so well with warming spices like cinnamon, nutmeg, allspice, and even has its own spice blend that becomes super popular this time of year. In my opinion, pumpkin deserves ALL the hype it gets during this season. I love embracing cozy recipes with a fun Fall, pumpkin twist like my Healthy Pumpkin Pancakes, Pumpkin Spiced Yogurt Bowl with Magic Shell, High Protein Pumpkin Cheesecake, and now these Pumpkin Spice Bagels!
Once I learned how easy it is to make your own bagels at home, I’ve been hooked. If I’m craving a bagel, I’d rather make my own at home because they taste better and only need a few ingredients. Simple and no weird additives or fillers like what you’d surprisingly find at most bagel shops or chain stores! These pumpkin spice bagels are made with only six ingredients that you probably already have on hand. They can be made with regular or gluten free flour and can easily be made dairy free and vegan by using a thick dairy free Greek-style yogurt. Really, anyone can (and should) enjoy these delicious bagels!
Another reason I love these is because they store really well in both the fridge and freezer. I like to double or triple the recipe and store them either in the fridge if I know I’ll eat them during the week or in the freezer so I have a stash ready if a craving hits! To reheat, simply stick them in the microwave for a few seconds or you can reheat in the oven or air fryer for a few minutes – whatever you have time for works 😋 Trust me, they’re just as tasty reheated as they are fresh!
Why You’ll Love These
- Good serving size – This recipe makes two bagels which is perfect to split with someone else or gives you another bagel to look forward to the next day!
- Subtle sweetness –There is no added sugar to these bagels so they’re naturally sweetened by the pumpkin puree, pumpkin pie spice, and yogurt.
- Customizable – Enjoy these savory or sweet depending on what mood you’re in and what toppings you have! Keep reading for topping ideas below but just know… the possibilities are endless 🙌
- Dietary friendly – These are gluten free, high protein, low sugar, and can be made dairy free and vegan by using a thick non-dairy yogurt.
What You’ll Need
- Gluten free flour – You’ll want to use a 1:1 gluten free flour like these from Bob’s Red Mill or King Arthur. If you don’t need these to be gluten free, you can also use regular flour.
- Greek yogurt – This helps give a soft texture and sneakily increases the protein. To make these dairy free, just use a thick Greek-style non-dairy yogurt like this one instead!
- Pumpkin puree – Make sure it’s 100% pumpkin and that’s the only ingredient.
- Baking powder
- Pumpkin pie spice
Topping Ideas
- cream cheese or dairy free cream cheese
- pumpkin cream cheese – mix together cream cheese, pumpkin puree, maple syrup or honey, and cinnamon
- cream cheese and pumpkin butter
- yogurt and banana with cinnamon
- nut butter and pumpkin seeds – creamy cashew butter or almond butter would be amazing!
How To Make
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together flour and baking powder.
- Add in the rest of the ingredients and mix until a dough forms. It will be dry at first but be patient and trust the process! (Tip: If the dough is still too sticky, add a little more flour.)
- Separate the dough into two even parts and form into two dough balls.
- Slightly flatten and form a hole into the center of each to make a bagel. Place on the lined baking sheet.
- If making an egg wash, in a small bowl whisk one egg and brush the egg wash onto each bagel. (Tip: This is optional but gives the bagels a nice color, shine, and a little more flavor!)
- Bake for 40-45 minutes or until lightly golden brown.
- Let them cool before slicing. Add toppings of choice and enjoy!
Recommended Tools
- Baking sheet
- Parchment paper
- Glass mixing bowls
- Silicone spatula – The dough is very sticky so I find using a silicone spatula to mix is best!
- Stainless steel measuring cups and spoons
Must Try Pumpkin Breakfast Recipes
Healthy Mini Pumpkin Scones (Gluten Free, Vegan)
Pumpkin Pie Smoothie (Gluten Free, Vegan)
Pumpkin Pie Overnight Oats (Gluten Free, Vegan)
Pumpkin Spice Bagels (Gluten Free, High Protein)
Ingredients
- 1/2 cup Greek yogurt (or thick dairy free yogurt)
- 2 tbsp pumpkin puree
- 3/4 cup gluten free flour (or regular flour)
- 1/2 tsp baking powder
- pumpkin pie spice (to taste)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Mix together flour and baking powder.
- Add in the rest of the ingredients and mix until a dough forms. It will be dry at first – be patient! If dough is too sticky, add a little more flour.
- Separate the dough into two even parts and form into 2 dough balls.
- Slightly flatten and form a hole in the center of each ball to make a bagel.
- Place on the lined baking sheet.
- Option to whisk together 1 egg in a small bowl to create an egg wash. Brush egg wash onto each bagel.
- Bake for 40-45 min or until lightly golden brown.
- Let cool, slice, and add toppings of choice!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
Hi please let me know which gluten free flour you used!!
Hi! I have the gluten free flour I used linked under the “What You’ll Need” section along with some of my other favorites. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and King Arthur Measure for Measure!