Preheat oven to 350°F (177°C). Spray donut pan or 24-count mini muffin pan with non-stick spray. Set aside.

Whisk the granulated sugar, cinnamon, ginger, cardamom, and allspice together. Set aside.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Whisk 3 Tablespoons of melted butter, egg, 1/3 cup of the sugar/spice mix (the rest is for the coating), sour cream, milk, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.

Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 – 3/4 of the way full. (You can see me doing this in my pumpkin donuts post.) Or, if making donut holes, spoon the batter into the mini muffin pan, filling each 3/4 of the way full. You’ll only need a couple teaspoons of batter for each.

Bake the donuts or donut holes for 9–10 minutes or until the edges are lightly browned and when poked lightly with a finger, they spring back. Once done, transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.

Re-melt the remaining butter if it has solidified by now. Dip the donuts in the melted butter, then dunk into the remaining sugar/spice mixture, making sure to coat all sides. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.