Using a standing or hand-held mixer and large bowl, beat eggs, melted butter, sour cream and sugar together until smooth.  Beat in pumpkin puree until well combined.    

In another large bowl, sift the flour, salt, baking powder, and spices together.  Add the flour mixture to the pumpkin mixture.  Stir until just combined.  Be sure to scrape the bottom of the bowl to make sure all ingredients are evenly incorporated.  Cover the bowl with plastic wrap.  Chill dough for a minimum of 1 hour, up to overnight. 

When ready, heat 2 inches of cooking oil in a large cast-iron or heavy bottomed pot.  Turn the chilled dough out onto a well floured board.  Roll dough out to about 1/2-inch thick.  Cut with a 3 to 3-1/2-inch donut cutter. (Use two different sized circles if necessary.). Lightly brush any excess flour off the cut circles and place onto a parchment lined sheet pan.  Gather up excess dough and re-roll, if needed.**  

When the oil is between 350 and 360 degrees F, fry one donut to test the oil temperature and cooking time needed to produce a thoroughly cooked donut.  Donuts generally cook 1-2 minutes on each side.  Donut holes will take approximately 1 minute per side, but naturally tend to roll as they cook.  Adjust your cooktop’s temperature as needed.  Using a slotted spoon or a spider strainer, immediately place donuts on a wire rack to drain any excess oil.  Let cool momentarily before glazing with Orange Glaze, if desired. 

To Prepare Orange Glaze: 

In a medium bowl, whisk together all ingredients.  If you prefer a thinner or thicker consistency, add or reduce the amount of the milk.  6 tbsp. will give a pourable consistency, similar to maple syrup’s consistency.