Put the flour, baking powder, dry spices and coarse salt in a large bowl and then sift all of them. In a seperatae bowl, whisk the vanilla and the eggs together. Then add cream into white and brown sugar. After that stir them in the milk. Combine the pupmkin puree and the sour cream until no lumps remain. Then add it to the egg and sugar mixture. Slowly add the wet ingredients to the dry ones until they completely mix.
Heat the oil in a large saucepan over medium-high heat until it shimmer. Drop just a little of the batter into the oil. If it immediately sizzles and starts to rise back up to the surface, the oil is ready.
Form the batter into small balls using a tablespoon or a cookie scoop then roll the balls in light coating of flour. Drop the batter into the oil, leave an even amount of space between each doughnut hole. Let the donuts cook until they lightly browned and flip them when they are ready. When they completely browned, remove them from the oil and let them dry o an paper towel or a baking rack; the outside will crisp as the doughnut cools.
Sprinkle some powdered sugar onto the donuts and serve them warm. Enjoy your donuts!