3 Ingredient Pumpkin Bagels with Pumpkin Cream Cheese

Posted by in Breads, Breakfast, Cooking, Pumpkin, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Monday!!

 

 

 

 

Since pregnancy I become more and more about the carbs. I believe it stems from trying to alleviate nausea, but ever since I’ve been all about.. bagels! lol 

 

When it comes to cooking I do everything from scratch, but bagels are very involved and time consuming. It’s more practical to pick up ready made options than to slave away in the kitchen. That being said, I fell in love with these ready made bagels that feature just a handful of ingredients and no yeast!! They have a similar texture to bagels, but take minutes to make and even pack protein! (vegan greek yogurt)

 

 

 

What else is fab about this recipe?! Everything! The base is just 3 ingredients, it packs real pumpkin, protein, tons of flavor, you can modify the size to have more portion control, they are great for fall, and pair perfectly with the pumpkin cream cheese! 

 

If you love fresh modern vegan concepts or have an affinity for pumpkin or bagels, you’re going to love these new 3 Ingredient Vegan Pumpkin Bagels with Pumpkin Cream Cheese!!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick 

Easy 

Affordable 

Packs real pumpkin 

Packs protein

Great with the pumpkin cream cheese 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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3 Ingredient Pumpkin Bagels with Pumpkin Cream Cheese


  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6, depending on size 1x
Scale

Ingredients

Dough:

Toppings

  • 12 tbsp melted vegan butter (optional)

Pumpkin Cream Cheese:

  • 1/2 cup Follow Your Heart vegan cream cheese
  • 1/2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1 tbsp coconut sugar or brown sugar

Instructions

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper or silicone baking mat.
  2. In a large bowl, add vegan sour cream, pumpkin puree, whisk and combine. Add in the spices and flour. With your hands or a spatula, mix together until it begins to form a crumbly dough. Use your hands to push the dough together into one ball. The dough will be very sticky.
  3. Knead the dough on a floured surface or in the bowl about 15 times, adding an additional 1/3 cup flour gradually if it becomes too sticky.
  4. Divide dough into four equal balls. Roll out a ball on a lightly floured surface until it becomes a rope about 3/4 inch thick. Try to make the rope as even and smooth as possible. Pinch ends shut to form a round circle. Repeat with remaining dough.Place bagels onto a baking sheet.
  5. Brush tops with melted vegan butter (optional)
  6. Bake bagels for about 23-25 minutes or until bagels are cooked all the way through. Remove bagels from the oven. If you’d like to brown them more simply set the oven on 500 and bake for 2-3 minutes. Allow bagels cool a few minutes.
  7. Pumpkin cream cheese: Combine all of the ingredients in a small bowl, whisk until smooth

Notes

When sliced if you feel they didn’t cook all the way thru, simply bake sliced open on 375 for another 5-7 minutes.

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

 

 

 

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