Pumpkin December, Week 2: Pumpkin Fritters or Maybe Beignets

I've given up on savory pumpkin recipes for now. I made some applesauce donuts a couple years ago that were really good, and I haven't made any for a ridiculously long time, so I thought that pumpkin fritters might be worth a try.

I couldn't find my original recipe, so I found this one on Food.com and modified it. Here's how it went.

Pumpkin Drop Donuts/Fritters/Beignets

3 tbsp butter, softened
3/4 cup sugar
3 eggs
1 cup pumpkin (a little more than half a can)
4 cups flour
2 tsp baking powder
1 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
1/8 cup milk
oil for frying
powdered sugar

Directions:
1. Cream butter and sugar.
2. Add eggs, beating after each addition.
3. Add pumpkin.
4. Mix remaining dry ingredients (except for powdered sugar).
5. Add dry ingredients in portions and alternate with a milk. Mix thoroughly.

The dough is pretty gloppy. I was going for the consistency of Indian fry bread, but honestly, I got tired of adding flour.
6. Heat oil for frying.
7. Drop bits of dough in oil.

The original recipe called for dropping teaspoonfuls, but the dough was so thick that it was nearly impossible to drop that little.
8. Turn using a slotted spoon. Cook 1-2 minutes on each side until lightly browned.
9. Top with powdered sugar.

These were pretty good, quite filling, and I'd make them again. I think next time around I'll increase the spices and see how the dough looks without milk.

Now the real question is: what do I call these things?