These seasonal pumpkin bagels are full of spice and great with cream cheese. This pumpkin bagel is moist and soft. If you are looking for a hard bagel to chew on, then walk on! Split and toasted these are divine! Or even just by themselves
Although I made 6 pumpkin bagels out of this recipe, the Chief Taster suggested that I should have made four larger ones. I think he was hungry and thinking that I had started to ration out the food as it was the last few days before pay day and he found them too thin. If you wanted a chunkier and thicker bagel, then make fewer bagels out of the dough mixture. When you roll the bagels out you will have a feel as to how thick and what size you want them to be.
Low Carb, Paleo & Gluten Free
As with everything pumpkin, it’s the spices that really lift the recipe. The sweetness of the pumpkin along with the spices could be used in anything. As often they are at this time of the year!
Since these pumpkin bagels are made with coconut and flax seed flour they are much lower in carbs than the traditional bagel which comes in around 44g net carbs a bagel. 44g! At 6g net carbs a bagel with these beauties, you can munch a couple and still be smug on the journey to work! Or in the kitchen as the husband leaves for work and you stare at the sink full of washing up! I really need to train the dogs to help around the house a bit.
Keep them in the fridge once they are cooled and you have any left over. Alternatively, you can freeze them happily too. I froze a couple and was happy munching on them when I needed a pumpkin hit.
- 1/2 cup pumpkin puree
- 1/2 cup (56g) coconut flour
- 2 tablespoons flaxseed flour
- 4 tablespoons (56g) butter, melted
- 1 egg
- 1 teaspoons vanilla essence
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon (9g) psyllium ground powder
- 1/4 cup boiling water
- 4 tablespoons erythritol (sugar substitute)
- 1 teaspoon ground all spice
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- Pre-heat the oven to 200C/400F degrees.
- Using a hand whisk, mix the coconut flour, erythritol, flaxseed flour, psyllium powder, spices, salt and baking powder in a bowl and combine well.
- Add the butter, eggs, pumpkin puree and mix thoroughly.
- Gradually add the boiling water to the mixture a bit at a time, stirring thoroughly until you have a dough. Wait for the dough to cool slightly before using your hands to shape it.
- Cut the dough into 6-4 pieces. Take one of the pieces and roll into about a 6 inch log.
- Join the two edges to make into a bagel shape, pressing together firming.
- Place on a parchment covered baking tray and place in the oven.
- Bake for 25 minutes, then turn the bagels over and bake for a further 15 minutes.
- Eat and enjoy!
- Makes 6 Bagels
- Nutritional Information per bagel – 160 Calories, 11g Fat, 4g Protein, 13g Total Carbs, 7g Fibre, 6g Net Carbs