Description
Soft and chewy pumpkin spice bagels packed with warm fall flavors, topped with a creamy cinnamon pecan spread—perfect for a cozy, protein-rich breakfast!
Ingredients
Scale
For the Bagels:
- 1 cup Greek yogurt (plain, nonfat or full-fat)
- 1 cup self-rising flour (or 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt)
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 egg (for egg wash)
- 1 tablespoon maple syrup (optional, for sweetness)
For the Cinnamon Pecan Spread:
- 4 ounces cream cheese, softened
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make the Dough:
- In a bowl, mix Greek yogurt, self-rising flour, pumpkin puree, and pumpkin spice until a dough forms.
- Knead the dough until smooth (lightly flour your hands if sticky).
3. Shape the Bagels:
- Divide the dough into four equal portions.
- Roll each portion into a log and connect the ends to form a bagel shape.
4. Egg Wash & Bake:
- Brush each bagel with a beaten egg.
- Bake for 20-22 minutes, or until golden brown.
5. Prepare the Cinnamon Pecan Spread:
- In a small bowl, mix cream cheese, maple syrup, cinnamon, and chopped pecans until smooth.
6. Serve:
- Let the bagels cool slightly before slicing.
- Spread generously with the cinnamon pecan cream cheese and enjoy!
Notes
- Swap pecans for walnuts or almonds for a different crunch.
- For extra sweetness, drizzle bagels with honey or a sprinkle of cinnamon sugar before serving.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 160 kcal per bagel
