In a mixing bowl, combine 2 ¼ teaspoons of rapid rise yeast, 2 tablespoons of organic brown sugar, and 1 cup of warm water. Let sit for about 10 minutes until foamy.

Stir in ½ cup of unsweetened almond milk, 1 cup of organic pumpkin puree, and 1 teaspoon of vanilla extract until combined.

In a large bowl, blend 2 cups of organic all-purpose flour, 1 cup of bread flour, 1 ½ cups of organic rolled oats, 2 tablespoons of organic cane sugar, 1 teaspoon of homemade pumpkin spice blend, and 1 teaspoon of sea salt.

Pour the wet mixture into the dry ingredients, stirring until a shaggy dough forms.

Transfer dough to a floured surface and knead for 5 to 10 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise in a warm area for about 1 hour.

Punch down the dough and roll into a 9"x14½" rectangle.

Cut out bagel shapes and make a hole in the center. Place on a parchment-lined baking sheet.

In a large pot, bring 3 cups of water and 1 tablespoon of maple syrup to a gentle boil.

Drop each bagel in, boiling for 1 minute on each side. Remove with a slotted spoon.

Brush each bagel with an egg wash (or almond milk) and sprinkle with additional oats.

Allow to rest for about 15 to 20 minutes while preheating the oven.

Preheat oven to 400°F (200°C). Bake bagels for approximately 20 minutes until golden brown.