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Pumpkin Spice Bagels

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 (I use Gold Medal)
  • 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 ( I use Dak’s 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.

 

Servings: Makes 4 bagels

GREEN: 4 Smart Points for 1 bagel 

BLUE: 3 SmartPoints for 1 bagel

PURPLE: 3 SmartPoints for 1 bagel

 

Note:

  • If you use any other brand of ingredients that aren’t listed in the recipe the points may vary. 
Yield: 4

Pumpkin Spice Bagels

Pumpkin Spice Bagels

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

Prep Time 10 minutes
Active Time 33 seconds
Total Time 10 minutes 33 seconds

Ingredients

  • 1 cup self-rising flour (I use Gold Medal)
  • 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 ( I use Dak's pumpkin spice)
  • 1/2 tsp cinnamon
  • 1 egg + 1 tsp water

Instructions

    1. Preheat oven to 400 degrees. In a large bowl, add yogurt, vanilla extract and pumpkin first, followed by self rising flour.
    2. Use a rubber spatula to mix together. Add cinnamon and pumpkin spice. It will be crumbly at first which is totally normal.
    3. Continue to mix using rubber spatula.
    4. Flour your hands and work surface and begin kneading. Knead until you can easily form a ball, about 20-30 turns.
    5. 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.
    6. Place bagels on a cookie sheet that has been lined with parchment paper.
    7. 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.
    8. Sprinkle a dash of pumpkin spice seasoning on top of each bagel.
    9. Bake 15-18 minutes or until golden brown.

Servings: Makes 4 bagels

GREEN: 4 Smart Points for 1 bagel 

BLUE: 3 SmartPoints for 1 bagel

PURPLE: 3 SmartPoints for 1 bagel

Notes

  1. You can store these bagels in a ziplock bag in the refrigerator for up to a week or you can also freeze them.
  2. Slice them in half to and reheat in the toaster.
  3. If you use any other ingredient brands that aren't listed in the recipe the point value may vary. Please double check the point value using the ww recipe builder for point value accuracy.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 129Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 49mgSodium: 330mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 9g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

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