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!
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
Instructions
- Preheat oven to 350°F and grease a donut or bagel pan.
- In a bowl, add the dry ingredients, except for the baking soda, and mix until well combined.
- In a separate bowl, add the wet ingredients, except for the apple cider vinegar, and mix until well combined.
- In a small bowl, mix the apple cider vinegar and baking soda. Add this mixture to the wet ingredients.
- Slowly add the dry mixture into the wet until well combined and the batter is smooth.
- Pipe or spoon the batter into the prepared pan until all molds have an even amount of batter.
- 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.
- Serve and enjoy! Can be topped with ghee, nut butter, or even a chocolate spread (like I have done in the picture)!