These mini pumpkin bagels bring all the cozy flavors of autumn into a quick, easy bake. Made without yeast, boiling, or chilling, this simple two-ingredient-style dough is enhanced with pumpkin puree, maple syrup, and pumpkin pie spice for a tender, spiced bite. They bake quickly in an air fryer or oven and are lovely served warm with cream cheese, butter, or your preferred spread.
This recipe was adapted from smaller cinnamon-raisin bagels and given a seasonal pumpkin twist. The dough is forgiving and easy to work with — just mix, knead briefly, shape into mini bagels, brush with an egg wash, sprinkle with cinnamon sugar, and bake. The result is a slightly sweet, softly textured mini bagel perfect for breakfast, brunch, or an afternoon snack.
Table of Contents
- What You’ll Need
- Ingredient Substitutions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Air Fryer Recipes You’ll Love
- Pumpkin Bagels Recipe
What You’ll Need
Gather these ingredients to make eight mini pumpkin bagels:
- Self-rising flour — the dough base. If you don’t have it, you can make a substitute (see substitutions).
- Greek yogurt — gives the dough tenderness and structure.
- Pumpkin puree — for pumpkin flavor and moisture.
- Maple syrup — adds gentle sweetness and depth.
- Pumpkin pie spice — warms and enhances the pumpkin notes.
- Egg — used as an egg wash for shine and a lightly firm crust (can be substituted).
- Cinnamon sugar — sprinkled on top for a sweet, fragrant finish.
See the recipe card below for exact quantities and full ingredient details.
Ingredient Substitutions
- Self-rising flour: Make your own by whisking 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. Measure 1 3/4 cups of that mix for this recipe. For gluten-free, use a 1:1 gluten-free all-purpose blend designed for baking.
- Egg: For an egg-free option, brush the bagels with 2 tablespoons melted butter or 2 tablespoons milk before sprinkling the cinnamon sugar.
- Greek yogurt: Full-fat yogurt gives the best texture, but you can use a thick dairy-free Greek-style yogurt if needed — choose a firm, not watery, variety.
- Pumpkin pie spice: If you don’t have it, substitute a mix of cinnamon and a pinch of nutmeg or allspice to taste.
Step By Step Instructions
Step 1: In a medium bowl, whisk together the Greek yogurt, maple syrup, and pumpkin puree until smooth and fully combined.
Step 2: Add the self-rising flour and pumpkin pie spice. Stir with a fork until the mixture looks crumbly and the dry ingredients are distributed.
Step 3: Use your hands to bring the crumbly dough together. Knead briefly until it forms a cohesive ball — it may feel dry at first but will combine with consistent kneading. The dough should be slightly moist but not sticky.
Step 4: Place the dough on a lightly floured surface and divide it into eight equal pieces.
Step 5: Roll each piece into a thin log about 7–8 inches long. Join the ends and pinch to seal, forming a mini bagel ring. Repeat for all pieces.
Step 6: Whisk one egg with 1 tablespoon water and brush the bagels all over. Arrange them in a single layer in an air fryer basket with space between each. Generously sprinkle the tops with cinnamon sugar.
Step 7: Air fry at 350°F (175°C) for 13–15 minutes, or until golden brown. Allow the bagels to cool slightly before serving. If baking in the oven, bake at 350°F for 18–20 minutes until golden.
Storage Instructions
Store cooled mini pumpkin bagels in an airtight container at room temperature for up to 24 hours. Refrigerate for up to 5 days; they may firm up in the fridge but will soften when reheated. For longer storage, freeze the bagels in a freezer-safe bag for up to 3 months. To reheat, warm in an air fryer at 300°F for 3–5 minutes or until heated through, or toast lightly in a conventional toaster or oven.
Tips For Success
- This recipe yields eight mini bagels. To make full-sized bagels, divide the dough into 3–4 pieces and roll into longer logs; increase bake time accordingly.
- If your yogurt is thin, add a little extra flour. If the dough is too dry, add a teaspoon of yogurt at a time until it holds together.
- To make the bagels egg-free, brush them with melted butter, oil, or milk before topping with cinnamon sugar for color and adhesion.
- Spacing in the air fryer helps the bagels brown evenly; bake in batches if needed.
Recipe FAQs
Yes. Preheat the oven to 350°F (175°C) and bake the bagels for 18–20 minutes or until golden and cooked through.
Yes. Divide the dough into fewer pieces (3–4) and roll into longer logs before forming rings. Expect a longer cook time for larger bagels.
Mix 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. Use 1 3/4 cups of that mixture for this recipe. For a gluten-free option, use a 1:1 gluten-free flour blend.
Other Air Fryer Recipes You’ll Love
Air Fryer Naan Pizza
Air Fryer Donut Holes
Air Fryer Veggie Egg Rolls
Air Fryer Zucchini Fries (With Oven Baked Option)
If you tried these Pumpkin Bagels, please leave a star rating and share how they turned out in the comments. Your feedback helps others find great recipes!
Pumpkin Bagels
Ingredients
- ¾ cup whole milk Greek yogurt
- ¼ cup pumpkin puree
- 3–4 tbsp maple syrup
- 1 ¾ cups self-rising flour
- 1 ½ tsp pumpkin pie spice
- 1 egg (for egg wash)
- 3–4 tbsp cinnamon sugar, for topping
Instructions
- Combine Greek yogurt, maple syrup, and pumpkin puree in a bowl until smooth.
- Add self-rising flour and pumpkin pie spice, then mix until the texture becomes crumbly.
- Knead the crumbly dough with your hands until it forms a ball. It may feel dry at first; keep working it until combined.
- On a lightly floured surface, divide the dough into eight equal pieces.
- Roll each piece into a 7–8 inch log, pinch the ends together to form mini bagels, and repeat.
- Whisk the egg with 1 tablespoon water and brush each bagel. Sprinkle generously with cinnamon sugar.
- Air fry at 350°F for 13–15 minutes or bake at 350°F for 18–20 minutes, until golden. Cool slightly, then serve.
Notes
- To make larger bagels, divide the dough into fewer pieces and increase cook time.
- Use thick yogurt for best results; adjust flour or yogurt by small amounts if needed to reach the right dough consistency.
- For egg-free bagels, brush with melted butter or milk before topping.
Nutrition
Per mini bagel: Calories 142; Carbohydrates 26 g; Protein 6 g; Fat 1 g; Sugar 5 g. Values are approximate.