In a mixing bowl, combine 1/2 cup of granulated sugar with 1 teaspoon of cinnamon and a pinch of nutmeg for the spiced sugar topping. For the maple glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of maple syrup and 1-2 tablespoons of cream until smooth.

In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and your choice of ground spices until evenly combined.

In a separate bowl, cream together 1 cup of brown sugar and 1/4 cup of unsalted butter until fluffy. Add in 1 egg and 2 egg yolks, one at a time, mixing well after each addition. Then incorporate 1 teaspoon of vanilla extract, 1 cup of sour cream, and 1 cup of canned pumpkin until smooth.

Gently fold the wet pumpkin mixture into the dry ingredients until just combined to form your donut batter. Cover and refrigerate for at least 3 hours.

After chilling, turn the donut batter out onto a floured surface and roll it to about 3/4-inch thickness. Cut out donuts and maintain the shapes.

Heat flavorless oil in a pot to 365-375°F (185-190°C). Fry the donuts for about 1 minute on each side until golden brown.

Remove the donuts from oil and drain on paper towels. Toss half in spiced sugar and dip the other half in maple glaze.