Cook the pumpkin. I used the microwave: slice the pumpkin into thin pieces, place them in a microwave-safe dish, cover, and microwave for 5 minutes. If needed, add 1–2 more minutes until tender.

In a bowl, beat the eggs with a hand mixer. Add the drained pumpkin and blend again. Add the sugar and blend once more.

Once everything is well mixed, add the sifted flour and baking powder. Blend again until smooth.

Fry on both sides until golden brown, making sure they cook through without burning. Remove and place on paper towels to drain excess oil.

Mix sugar and cinnamon on a plate, then roll the fritters in the mixture to coat.