In a bowl, whisk together the flour, spices and salt. In a separate mixing bowl, whisk the eggs, maple syrup and pumpkin until well blended and smooth. Add the dry ingredients to the wet and whisk or mix well until smooth.
Heat about 1/4 inch of oil in a large skillet over medium heat. The oil is ready when a drop of water spatters in it.
Add a very full Tablespoon (about 1/8 cup), or less to make mini appetizer-sized patties, of the batter to the hot oil. With the back of the spoon, slightly flatten and spread each patty into a circle as you add it. Cook about 3 minutes per side, flipping only once, until each patty is a deep golden brown. The patties will be crispy on the outside and soft on the inside. Drain well on doubled paper towels or on top of a wire cooling rack placed on a paper-towel-lined baking sheet (cut open brown paper bags work, too).
To serve, drizzle with warm honey, maple or date syrup, or sprinkle with powdered sugar, then add chopped nuts, if desired. These are best when served immediately, but the cooked patties can be kept warm in a 200°F oven on top of wire cooling racks placed on a baking sheet for up to 40 minutes.
