Mix and knead together the first four ingredients plus half the coconut sugar — by hand, mixer, or bread machine — until the soft dough forms a nice ball. If you're using a stand mixer, using the dough attachment, mix at low speed for 6 to 8 minutes.
Cover with a clean dry towel and set aside in a warm spot in your kitchen while the dough rises for about one to one and a half hours.
After the dough has risen, sprinkle 2 teaspoons of Pumpkin Spice on a lightly floured surface (add the spice to the kneading surface along with the flour) turn out dough onto this surface, punch down, knead for a minute, then divide into eight equal pieces.
Work each of the eight portions into a ball then poke your finger through the middle and stretch lightly to shape like a bagel, do each of the eight pieces.
Preheat oven to 425 degrees farenheit.
While the bagels are resting, in a large pot (I use my Le Creuset Dutch Oven)bring 2 quarts of water to a boil along with 2 tablespoons of honey. Once the water is boiling, drop in bagels two or three at a time in being careful not to overcrowd.
Cook in the boiling water for one minute, then flip the bagel one time in the boiling water and boil 1 more minute.
With a slotted spoon, remove the bagels to a baking sheet lined with parchment paper.
Mix maple syrup and egg white to create an egg wash, then brush the tops of each bagel with this egg wash. Then sprinkle with a pinch of the remaining coconut sugar and a sprinkling of the Pumpkin Spice seasoning.
Bake for 20-25 minutes until browned on top.