Mix together all of the ingredients and cover it and set it aside to rest while you heat your oil.
Heat the frying oil on medium heat. You'll want somewhere around 360ºF, but I don't ever check the actual temperature. The oil is ready for frying when you add a small amount of batter to the oil and it begins to bubble and make a frying sound.
The easiest way is to spoon small amounts of dough into the oil. You want the fritters to lightly brown on both sides after frying for around a minute on each side. If they get too dark or aren't browning quickly enough, adjust the oil temperature accordingly.
Remove the buñuelos from the oil, and place them on a plate lined with paper towels or cloths to absorb the oil.
Sprinkle them with sugar and serve with a small bowl of sugar for dipping them.
Notes
I was working with very small batches to be able to keep tweaking the recipe and get it just right, so this recipe as written doesn't make very many buñuelos. While it made about a dozen small buñuelos, when I say small, I mean small (and even a bit smaller than the ones we photographed on a small coffee plate). You will definitely want to eat several of them.If you only want to slightly increase the recipe, I'd guess that for each large egg, you could use about 200g of pumpkin and 50g of tapioca flour.