Chilean Whole Wheat Pumpkin Sopaipillas- makes 16

Start heating oil in a pan (about an inch deep) over medium heat.

1 ½ c. whole wheat flour

1 c. white flour
1 Tbsp baking powder
1 tsp or less of salt
1 c. milk
½ c. pumpkin puree (optional-it’s a Chilean thing-if you don’t use this, only do 1 cup of ww flour)

1/4 c. sugar + 1 tsp cinnamon

Mix all ingredients and knead at least 5 minutes adding more flour as needed. Let rest for 5 minutes. Divide dough into 16 balls.  Make desired shapes (I do flattened balls sometimes with hole in the middle but at least make sure the middle is the thinnest part so it will cook through).  Fry in hot oil (when you put dough in it should sizzle and bubble all over) for 1-3 minutes flipping halfway. Drain on paper towels and quickly roll in cinnamon sugar.  This dough could be a campfire treat cooked on poker and rolled in sugar once done.