In a large bowl, mix the all-purpose flour, bread flour, and oats together.

In a separate small bowl, dissolve the yeast in warm water, and let it sit for about 5 minutes until it foams.

Add the almond milk, pumpkin puree, sugars, vanilla extract, sea salt, and pumpkin spice to the flour mixture.

Now, pour in the yeast mixture. Mix everything together until a dough forms.

Knead the dough on a floured surface for about 10 minutes. It should be smooth and elastic.

After kneading, let the dough rest in a greased bowl, covered with a cloth, for about 1 hour. It should double in size.

Once it has risen, punch it down and divide the dough into 12 equal pieces.

Roll each piece into a ball. Then, poke a hole in the center to make a bagel shape. Use your fingers to stretch the hole so it's about 2 inches wide.

In a large pot, boil 2 quarts of water with the maple syrup.

Drop 2-3 bagels into the boiling water at a time. Boil them for about 1 minute on each side.

Remove them carefully and place them on a baking sheet lined with parchment paper.

Preheat your oven to 425°F (220°C).

Beat the egg and almond milk together to create an egg wash. Brush this mixture on top of each bagel.

Let the bagels rise again for about 15-20 minutes.

Place the bagels in the preheated oven and bake for 20-25 minutes until they are golden brown.

Once done, take them out and let them cool on a wire rack.