In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, sea salt, cinnamon, nutmeg, ginger, and optional cloves.

In another bowl, combine pumpkin puree, eggs, milk, sour cream, melted butter, oil, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients. Gently fold until just combined; avoid over-mixing.

Cover the bowl with plastic wrap and chill in the refrigerator for 20-30 minutes.

While chilling, heat oil in a deep pot to 360°F (182°C).

On a floured surface, roll the dough to about ½ inch thick. Cut out doughnut shapes and place on a parchment-lined baking sheet.

Slide 3-4 doughnuts into the hot oil and fry for 1-1½ minutes per side until golden brown.

Transfer the fried doughnuts to a wire rack to cool for 2-3 minutes.

For cinnamon sugar coating, blend sugar with cinnamon and toss warm doughnuts until coated.

For an optional glaze, mix powdered sugar with milk and salt until smooth and dip the tops of warm doughnuts.