Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch), as that will result in a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. Make sure to add it in if your gluten-free flour blend doesn’t already include it.

Psyllium Husk Powder: In my opinion, psyllium husk powder really makes a difference in the recipe. It gives the ingredients better binding powder and structure for when the dough rises and helps the dough to maintain its shape once risen. Make sure to use the powder version. If you only have whole psyllium husks, you can grind the husks in a coffee grinder or blender until you get a smooth powder.

Instant Yeast: I like using instant yeast because there is no prior activation period required and you can mix the instant yeast directly with the other dry ingredients. If you only have active yeast, make sure to activate the yeast beforehand (mix the yeast with the warm water and sugar and let it sit in a warm area for 5 minutes until the mixture is foamy).

Sugar: The sugar is required as “food” for the yeast in order for the yeast to be activated and produce the gases required for the dough to rise. I used white sugar, but feel free to use light brown sugar, dark brown sugar or coconut sugar instead.

Baking Powder: In combination with the yeast, the addition of baking powder gives the dough a little more rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Pumpkin Puree: I like using fresh homemade pumpkin puree when it’s pumpkin season, but feel free to used canned pumpkin puree instead. Alternatively, you may also substitute pumpkin puree with equal amounts of butternut squash puree or sweet potato puree if you prefer.

Eggs: Eggs help to bind the ingredients together, so I would definitely include them in. If you are allergic to eggs, you can try using aquafaba or an egg-replacer. (I personally have not made this recipe without eggs, so if you do make it egg-free, please let me know how it goes in the comments below. I’d love to know!)

Warm Water: Make sure that the water you use is between 105 to 115F (this is because the yeast requires warmth to be activated, but if the water is too hot, it will kill the yeast). You may also use warm unsweetened non-dairy milk if you prefer (such as almond milk, cashew milk, rice milk, soy milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use another vegetable oil such as olive oil, avocado oil or melted coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use melted butter or ghee instead.

Sesame Seeds: I like topping the dough with white sesame seeds for a contrast in color and texture. However, feel free to use other types of seeds as well, such as black sesame seeds, poppy seeds, or even pumpkin seeds!

Storing/Freezing: To store, placed the cooled pumpkin bagels in an airtight container or wrap them in plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the gluten-free pumpkin bagels in various layers of plastic wrap, or place them in a ziplock bag and freeze for up to 2 months. Let the bagels thaw overnight in the refrigerator before using.