COMBINE syrup, water, molasses, cinnamon stick and cloves in small saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 5 minutes or until mixture thickens slightly. Strain through fine sieve, reserving syrup in small bowl. Add orange marmalade and lime juice to hot syrup, stirring until blended.
STIR together flour, baking powder, salt, cinnamon and anise in small bowl until blended. Heat 1 1/2 inches of canola oil in heavy large saucepan over medium heat to 350°F.
WHISK egg in medium bowl. Stir in pumpkin and sugar until blended. Gradually stir in flour mixture just until blended. Drop batter by tablespoonfuls into hot oil, several at a time so as not to overcrowd pan. Cook 2 to 3 minutes or until golden brown, turning often. Drain on paper towels. Cool 5 minutes. Sprinkle with powdered sugar, if desired. Serve warm, drizzled with warm syrup.