In a medium bowl, mix together the pumpkin purée, warmed soymilk, and softened butter.

In a large bowl, whisk together the flour, wheat gluten, Sucanat, salt, yeast, and cinnamon (if using).

Stir the wet ingredients into the dry.

If using raisins, chocolate chips, or nuts, knead the dough for 4 minutes first, then incorporate the add-ins and knead for another 4–6 minutes.

Transfer to a lightly floured surface and knead for 8–10 minutes, until the dough is smooth and pliable.

Add more flour if needed.

Shape into a ball.

Lightly coat a large bowl with oil, place the dough inside, and turn to coat.

Cover with plastic wrap and let rise until doubled, about 60–90 minutes.

Punch down the dough and divide it into 4 equal portions.

Shape each into a ball and let rest for 10 minutes.

Cut each portion in half and roll into balls.

Flatten slightly, poke a hole in the center, and twirl to widen it to about 1½ inches (3.

8 cm).

Let the bagels rest for 5 minutes.

Meanwhile, bring a large saucepan of water to a boil.

Preheat the oven to 400°F (200°C, or gas mark 6) and line two baking sheets with parchment paper or a silicone mat.

Boil 2 bagels at a time for 1 minute, flipping after 30 seconds.

Remove with a slotted spoon and place on the baking sheets.

Repeat with all bagels.

Bake for 20 minutes, one sheet at a time, until golden brown and hollow-sounding when tapped.

Let cool on a wire rack before serving.