Vegan Pumpkin Hush Puppies

1 In a large mixing bowl, combine the corn meal, flour, baking powder, baking soda, sugar, salt, cinnamon and nutmeg. Whisk to combine. 
2 Next, in a medium sized mixing bowl, whisk together the pumpkin and non-dairy milk. Whisk until fully combined. 
3 Now pour the pumpkin mixture into the dry ingredients and using a spatula, fold the pumpkin in until it is fully combined with the dry ingredients. The batter should be nice and thick. Set aside.
4 Then pour the oil into a medium sized sauce pan. You want enough oil in the pan so that the hush puppies can float. 4-5 cups should be about right, but you can see how that is depending on your pan. 
5 Heat the oil to 350-360 degrees(F). If you don't have a thermometer, there should be little bubbles forming all over the oil. If the oil is too cold, the hush puppies will most likely fall apart when added. 
6 Once the oil is hot, take about a tablespoon of the batter and drop it into the hot oil, swirl it around so it doesn't stick to the bottom. Add a few more hush puppies to the oil, I like to do no more than 3 or 4 at a time so the pan isn't crowded.
7 Fry for 4-5 minutes, tossing them around so they fry evenly. They should be super brown and crispy on the outside, but make sure they are cooked through on the inside. You can break one open to check. 
8 Repeat with all the batter, removing them from the oil when finished and putting on a paper towel. 
9 Now, make the cinnamon maple butter. Add the softened butter to a small bowl, pour in the maple syrup and cinnamon and whisk to combine. 
10 Serve the hush puppies warm with the cinnamon maple butter!