I’m having a blast trying all the pumpkin recipes I can think of. Saturday we made pumpkin bagels. They were delicious, healthy, fast and easy!

The original recipe came from Taste of Home.  Here’s my modified version:

• 2/3 cup warm water
• 1/2 cup canned pumpkin
• 1/3 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1 Tablespoon active dry yeast

Put all ingredients in the order listed in your bread machine.  Set for the dough cycle.  When the cycle is ended, divide the dough into 10 balls.  Poke your finger through the center and make a large hole.  Let the bagels rise for an hour or until doubled. Pour 8 cups of water into a stock pot, boil bagels for 1 1/2 minutes, turning once.  Remove to a dish towel to drain.  Place bagels on a greased baking sheet.  Brush with egg white and sprinkle with a little sugar.  Bake at 400 degrees for 20 minutes or until golden on the top.  Cool on a wire rack.