Boil the pumpkin until fork-tender. Strain and reserve some of the water. Let the pumpkin cool completely and smash until you get a smooth puree.

In a big bowl, mix the dry ingredients: flour, baking powder, and salt.

Slowly add the melted butter and the pumpkin while folding using a spatula. Integrate the dough the best you can and use your hands for a better result.

If the dough is too sticky add a bit more of flour. If it is too dry add some of the pumpkin water. Let the dough sit for 30 minutes.

On a clean surface sprinkle some flour and knead the dough for a couple of minutes. When the dough is bouncy and is not sticking to the surface, flatten it with the help of a rolling pin.

Cut circles with a cookie cutter or a glass. Using a fork, pierce the surface of the sopaipillas.

Fry for a couple of minutes until they are golden and crispy. Let them rest over the absorbent paper after frying.

Serve with a drizzle of honey.