Pumpkin Yogurt Bagels (easy, toddler-friendly)
These soft and chewy pumpkin yogurt bagels are the perfect fall breakfast! Toddler-sized, ready in about 30 minutes, and made with cozy pumpkin pie spice. No yeast or boiling required, just simple pantry ingredients.
Ingredients
- 1 ½ cup all-purpose flour or gluten-free 1:1 blend (oat flour also works) *add more if dough is too sticky
- 2 teaspoon baking powder
- ¼ teaspoon salt can omit for littles <12 mo
- ½ cup plain Greek yogurt or dairy-free alternative or more pumpkin puree
- ½ cup pumpkin puree
- 2 teaspoon pumpkin pie spice or cinnamon, optional for sweeter bagels
- 1 beaten egg wash or olive oil spray for before baking
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, salt, and pumpkin pie spice. Stir in yogurt and pumpkin puree until a dough forms, adding a little more flour if sticky.
- Divide dough into 8-12 pieces. Roll each into a 6-inch rope and pinch ends together to form circles or roll in a ball and place a pinky finger inside to form circles. Place on baking sheet.
- Brush with egg wash or oil if using. Bake 15-18 minutes until golden and firm. Cool 5-10 minutes before serving.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Add a dash of vanilla extract and coconut sugar if you want to add a touch of sweetness!
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