These homemade pumpkin spice bagels are perfect for those fall mornings!

Servings: Makes 4 bagels

GREEN: 4 Smart Points for 1 bagel 

BLUE: 3 SmartPoints for 1 bagel

PURPLE: 3 SmartPoints for 1 bagel

Looking for more great fall recipes? Be sure to check out these recipes:

Apple Pie Wontons

Skinny Pumpkin Streusel Cake 

Zero Point Crustless Pumpkin Pie

Pumpkin Pie Cheesecake 

What do I serve these Pumpkin Bagels with?

These go perfectly with my Skinny Pumpkin Cream Cheese Spread.

 

How to make these homemade Pumpkin Bagels?

These homemade pumpkin bagels are so easy to make and a fall favorite of mine. You will start by:

Preheat oven to 400 degrees.

In a large bowl, add yogurt, vanilla extract and pumpkin first, followed by self rising flour. Use a rubber spatula to mix together. Add cinnamon and pumpkin spice. It will be crumbly at first which is totally normal. Continue to mix using rubber spatula.

Flour your hands and work surface and begin kneading. Knead until you can easily form a ball, about 20-30 turns.

Cut the dough into 4 sections. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape.

Place bagels on a cookie sheet that has been lined with parchment paper.

 

In a small bowl, add egg and 1 teaspoon water and beat well. Using a basting brush lightly spread the egg wash over the bagel.

Sprinkle a dash of pumpkin spice seasoning on top of each bagel.

Bake 15-18 minutes or until golden brown.

You can store these bagels in a ziplock bag in the refrigerator for up to a week or you can also freeze them. 

Slice them in half to and reheat in the toaster. Spread my Skinny Pumpkin Cream Cheese Spread on toasted bagel.

 

Ingredients:

• 1 cup self-rising flour or gluten free flour mixed with 1 tsp baking powder and 1/4 tsp salt
• 3/4 cup plain nonfat Greek yogurt (I use Fage)
• 2 Tbsp 100% pure canned pumpkin
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin spice
• 1/2 tsp cinnamon
• 1 egg + 1 tsp water

Directions:

1. Preheat oven to 400 degrees. In a large bowl, add yogurt, vanilla extract and pumpkin first, followed by self rising flour. Use a rubber spatula to mix together. Add cinnamon and pumpkin spice. It will be crumbly at first which is totally normal. Continue to mix using rubber spatula.
2. Flour your hands and work surface and begin kneading. Knead until you can easily form a ball, about 20-30 turns.
3. Cut the dough into 4 sections. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape.
4. Place bagels on a cookie sheet that has been lined with parchment paper.
5. In a small bowl, add egg and 1 teaspoon water and beat well. Using a basting brush lightly spread the egg wash over the bagel.
6. Sprinkle a dash of pumpkin spice seasoning on top of each bagel.
7. Bake 15-18 minutes or until golden brown.
8. You can store these bagels in a ziplock bag in the refrigerator for up to a week or you can also freeze them.
9. Slice them in half to and reheat in the toaster.

Makes 4 bagels

3-4 PersonalPoints™ per serving* 

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.