Step 1 of 12
Spiced Pumpkin Doughnuts
Combine flour, baking powder, salt, cinnamon, and ginger in a high-powered blender. Pulse to blend ingredients. Transfer to a large mixing bowl.
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Step 2 of 12
Spiced Pumpkin Doughnuts
Combine the sugar, eggs, pumpkin puree, sour cream, melted butter, and vanilla in the blender. Blend until very smooth, about 30 seconds.
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Step 3 of 12
Spiced Pumpkin Doughnuts
Add about half of the dry ingredients to the wet mixture in the blender. Pulse to mix. Add remaining dry ingredients. Pulse just to mix somewhat, scraping the sides of the blender a few times. Do not over-blend; it's fine if dry flour remains visible.
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Step 4 of 12
Spiced Pumpkin Doughnuts
Transfer doughnut batter to a large mixing bowl. Stir in any unblended dry ingredients. Cover with plastic wrap and chill for 30 minutes to allow dough to firm up slightly (or up to 1 hour if it still feels sticky).
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Step 5 of 12
Spiced Pumpkin Doughnuts
Dust a work surface with flour. Scoop out one-quarter of dough and pat out to 1/2 inch thick. Dip a 3-inch doughnut cutter in flour and cut out as many rounds as possible (or, if you don't have a doughnut cutter, use a 3-inch round cutter, then dip a 1-inch cutter in flour and cut out centers).
PRO TIP Dough will be soft. Dust work surface and dip your fingers and cutters in more flour if dough gets sticky, but use as little flour as possible to keep doughnuts from getting heavy.
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Step 6 of 12
Spiced Pumpkin Doughnuts
Carefully press scraps together and cut out more rounds and centers. Repeat with remaining dough.
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Step 7 of 12
Spiced Pumpkin Doughnuts
Combine the sugar and cinnamon in a shallow bowl and set aside.
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Step 8 of 12
Spiced Pumpkin Doughnuts
Arrange a layer of paper towels on a plate. Add oil to a large, deep, wide saucepan or Dutch oven to a depth of 2 inches, leaving plenty of headroom. Attach a deep-frying thermometer to the pan. Heat oil over medium-high heat until it reaches 365°F. Adjust heat to maintain temperature as needed.
PRO TIP Make sure you have enough room in your pan for the oil to bubble up but not flow over, which could start a fire.
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Step 9 of 12
Spiced Pumpkin Doughnuts
Slip a thin metal spatula under a doughnut ring and gently slide it into the oil. Repeat with a few more doughnut rings, but do not crowd the pan.
PRO TIP Frying too many doughnuts at once not only makes it tricky to turn them, but also lowers the oil temperature, which can cause doughnuts to absorb more oil.
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Step 10 of 12
Spiced Pumpkin Doughnuts
Fry doughnuts until puffed and a rich brown on first side (lift with a fork or slotted spoon to check), about 2 minutes. Carefully flip doughnuts using forks or slotted spoons and fry second side until richly browned, about 2 minutes. Using forks, transfer doughnuts from oil to paper towels.
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Step 11 of 12
Spiced Pumpkin Doughnuts
Turn the warm doughnuts in cinnamon sugar to coat, then transfer to a cooling rack. Repeat frying step with remaining doughnuts and doughnut holes and coat them in cinnamon-sugar.
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Step 12 of 12
Spiced Pumpkin Doughnuts
Serve doughnuts warm or let cool completely and store in airtight container at room temperature up to 2 days. Reheat gently in a 350°F oven before serving.