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Paleo Pumpkin Bagels

These paleo pumpkin bagels are the perfect fall (or anytime of year) bagel that can be enjoyed as a snack or topped with some chocolate as a dessert. There are so many ways to enjoy these paleo and refined sugar-free pumpkin bagels! Enjoy!
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 8 bagels
Course: Bagel
Cuisine: American
Ingredients Method

Ingredients
  

Dry Ingredients:
  • ⅓ cup coconut flour
  • 3 tablespoon flaxseed meal
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • pinch of salt
  • ½ teaspoon baking soda
Wet Ingredients:
  • 3 whole eggs
  • 2 tablespoon coconut oil melted
  • ¼ cup non-dairy milk of choice I used almond milk
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoon maple syrup
  • 1 teaspoon apple cider vinegar

Method
 

  1. Preheat oven to 350°F and grease a donut or bagel pan.
  2. In a bowl, add the dry ingredients, except for the baking soda, and mix until well combined.
  3. In a separate bowl, add the wet ingredients, except for the apple cider vinegar, and mix until well combined.
  4. In a small bowl, mix the apple cider vinegar and baking soda. Add this mixture to the wet ingredients.
  5. Slowly add the dry mixture into the wet until well combined and the batter is smooth.
  6. Pipe or spoon the batter into the prepared pan until all molds have an even amount of batter.
  7. Bake for about 22-25 minutes or until a toothpick comes out clean. Remove from the oven and let sit for about 5 minutes before removing from the pan onto a cooling rack.
  8. Serve and enjoy! Can be topped with ghee, nut butter, or even a chocolate spread (like I have done in the picture)!