In a large sauté pan or deep skillet, pour in 2 inches of frying oil and heat over medium heat until it reaches 365-400°F.

Prepare the cinnamon sugar mixture by mixing together the sugar, cinnamon, and pumpkin pie spice in a small bowl. Set aside.

As the oil heats, make the buñuelo batter. In a medium bowl, mix together the flour, sugar, and salt.

In a separate medium bowl, whisk together the eggs, whole milk, pumpkin puree, and vanilla extract until fully combined and bubbly.

Mix in the dry ingredients into the egg mixture, ½ a cup at a time, until fully combined. The mixture should resemble slightly runny pancake batter. Set aside.

Fully submerge the rosette iron mold into the hot oil for 10-15 seconds. Lift the iron mold, gently shake off any excess oil, and pat the bottom of it on a paper towel to remove any drips.

Dip the hot iron mold into the batter, coating only ¾ of the mold. You will hear some sizzling.

Dip the coated iron mold into the frying oil and hold it there for a few seconds. Give it a little shake, and the batter should lift off. If the batter is not lifting, use the tines of a fork to help pry it off.

Flip the buñuelo immediately and fry for an additional 1-2 minutes until golden brown. Transfer to a baking sheet lined with paper towels to absorb any excess oil.

While the buñuelos are still warm, dip in the cinnamon sugar mixture until both sides are coated.

Continue heating the iron mold, coating, and frying the buñuelos until all the batter is used. I recommend frying 1-2 at a time since you have to work quickly.

Serve immediately with champurrado, atole, or cafe de olla.