Preheat your oven to 375°. If you have a bagel/donut tray, lightly grease with ghee or coconut oil. Otherwise, line a baking sheet with parchment paper.
In a medium bowl combine the dry ingredients and whisk well. Add the yogurt and pumpkin purée and mix with a spatula or your hands until well combined. The texture should be crumbly. If too wet, add more flour. If too dry, add more yogurt or pumpkin.
On a lightly dusted surface, kneed the dough about 10 turns. The dough should still be tacky, but not sticky.
Divide the dough and roll into a ball and place on parchment paper. Poke a hole in the center and stretch open a bit. Keep in mind the dough will expand, so poke a large enough hole in the center. Alternatively, fill the mold pan with the dough and remove any excess from the sides.
Top with egg wash and sprinkle with pumpkin seeds (optional).
Bake on the top rack of the oven for 25-30 minutes. Let cool about 10 minutes before slicing.
0 servings
2
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