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1
Put 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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2
Put sugar, eggs, pumpkin puree, sour cream, melted butter, and vanilla in blender. Blend until very smooth, about 30 seconds.
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3
Add about half of dry ingredients to mixture in blender. Pulse to mix. Add remaining dry ingredients. Pulse just to mix somewhat, scraping inside of blender a few times. Do not over-blend; it's fine if dry flour remains visible.
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4
Transfer doughnut batter to large mixing bowl. Stir in any unblended dry ingredients. Cover with plastic wrap and chill 30 minutes for dough to firm up a bit (or up to 1 hour if it still feels sticky).
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5
Dust work surface with flour. Scoop out one-quarter of dough and pat out to 1/2 inch. 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).
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6
Carefully press scraps together and cut out more rounds and centers. Repeat with remaining dough.
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7
Combine sugar and cinnamon in shallow bowl and set aside.
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8
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 pan. Heat oil over medium-high heat until 365u00b0F. Adjust heat to maintain temperature.
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9
Slip a thin metal spatula under a doughnut ring and gently slide it into oil. Repeat with a few more doughnut rings, but do not crowd the pan.
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10
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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11
Turn warm doughnuts in cinnamon sugar to coat, then transfer to a cooling rack. Repeat to cook remaining doughnuts and doughnut holes and coat them in cinnamon-sugar.
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12
Serve doughnuts warm or let cool completely and store in airtight container at room temperature up to 2 days. Reheat gently in a 350u00b0F oven before serving.
