Fill a large heavy bottomed pot halfway with vegetable oil. Set over medium-high heat and bring up to 365 degrees F, using a deep-fry thermometer.

In a large bowl, whisk together the pumpkin, milk, oil, honey and egg until smooth. Add the cornmeal, 1/4 cup flour, baking powder, baking soda, salt, black pepper, chipotle powder, garlic powder, and chili powder and whisk until just combined. Try not to over-beat the batter.

Cut each hot dog in half and then skewer them with small popsicle sticks or wooden spoons. Roll the skewered hot dogs around in the remaining flour and shake off excess.

Once the oil is at temperature, dip each hot dog into the corn batter and then carefully drop into the hot oil a few at a time. Fry, turning often, until golden brown and crispy, about 4 to 5 minutes. Drain and place on a wire rack set over a baking sheet. Continue to fry the remaining corn dogs.

To make the honey butter, stir together the butter, honey, salt, chili powder, and pumpkin pie spice until well combined. Serve the corn dogs with the honey butter and grainy mustard.