Measure flours, starch, baking powder, and salt into the bowl of your food processor, blitz to combine.

Add butter and egg, blitz a few times until mixture resembles gravel. Add pumpkin, pulse just to combine.

Stream in a little bit of cold water - as you run the food processor - to bring it together as a soft dough. You may need to use a little more or less water. Do NOT over-process it! It will be a little sticky, that’s fine.

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, rest on counter for 30 minutes.

While dough is resting, make your sauce:

Use a vegetable peeler to peel the orange - you want just the outer, orange peel, with no white pith.

Place orange peel - along with remaining sauce ingredients- into a medium pot, bring just to a boil.

Reduce heat to medium, simmer for 20 minutes or so, until sauce is nice and thick.

Strain off orange peel and cloves.

Start heating your oil to 350 F (180 C) – you’ll want to fry these in plenty of hot oil - about 2" deep in your pot or deep fryer.

Scatter some corn starch over your - clean! - work surface.

Roll dough out to about ¼" thick (About ½ centimeter thick).

Use a glass to cut rounds of dough that are about 2.5" in diameter. Use a fork to prick holes in the top surface of each round.

Fry a few at a time for a minute or two per side, until a nicely golden colour - not brown.

Use a slotted spoon to transfer fried cakes to platter lined with absorbent paper towels, to drain the excess oil.

Place drained sopaipillas in the sauce for a minute before serving, or arrange on a plate and drizzle generously with sauce.

Serve immediately.