In a large bowl, place the warm water. Add the yeast and maple syrup and allow the yeast to "flower" about five minutes.

Add the oil and pumpkin puree, mix, then add the flours and salt.

Knead for 3-4 minutes until you have a smooth dough. If sticky, add more flour and continue kneading.

Shape the dough into a smooth ball. Place the dough in a bowl coated with oil spray, and spray the top of the dough.

Cover the bowl tightly with cling wrap or a kitchen towel, and set aside to rise in a warm place, about 1 ½ hours, or until doubled.

Sprinkle cornmeal on two baking sheets.

Punch down the dough and divide into two.

Shape the half into a rectangle, about 9 inches wide and six inches tall, using a rolling pin or your palms.

With a cookie cutter or knife, cut the dough lengthwise into 12 strips.

Tie each strip loosely into a knot. Place each knot on the baking sheet about an inch apart.

Let the knots rise, loosely covered, until puffy and doubled in size, about 30 minutes.

While the knots are rising, preheat the oven to 375 degrees.

Place the risen knots in the oven and bake 20 minutes.

Remove and place the knots on a rack.

While the knots are in the oven, make the garlic oil by heating the olive oil and garlic for five minutes over medium-low heat. Don't let the garlic burn. The oil is ready when the garlic gets fragrant.

When the knots are on the rack, brush on the garlic oil with a pastry brush.

Serve warm.