It’s a Donut Showdown!

We had lots of visitors over Labor Day weekend here at our house and what is one of the favorite things to do when people are visiting a new place? Checking out the good eats in the neighborhood, right? At least that is what my husband and I love to do when visiting a new place. And one resource we like to go to find a great spot is the restaurants you see featured on shows like Diners, Dives, and Drive-Ins, Man Vs. Food, etc. on Food Network. We have yet to be disappointed in one of these spots featured on these shows.

Well, the first one we have tried in our area here is The Donut Man right off of historic Route 66 in Glendora, California. It was featured on Food Network’s Road Show where they apparently went all over the country to find the world’s best donut. And these gals said it was here! Lucky me! The thing you have to get apparently is the strawberry donut.

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They take their famous glazed donut, which is actually made with potato flour, and stuff it with fresh strawberries that were picked that very morning (the strawberries are also coated in some sort of sweet concoction as well). They are absolutely delicious and are something that people will drive many, many miles to come get. Every time we have driven by there, it is always pretty packed, so it took us a while to finally brave the line and get one.

This family time with a slew of visitors was the perfect time to try this little place out all while showing our guests one California’s finest eating establishments, so we were told. While my husband ran to pick up the donuts, I had some work to do since my daughter cannot have these donuts because of allergies. Normally, I whip up some really easy and delicious maple bars when the occasion calls for it. The actual donuts are just a can of those Pillsbury refrigerated biscuits that you just fry in 2 inches of oil on your stove and then coat with a maple glaze. They are really good, I promise!

However, on this particular day, I didn’t have those refrigerated biscuits on hand, so in spirit of trying to whip up some fresh donuts with ingredients I had on hand, I came across a gold mine of a recipe for homemade donuts. They are for pumpkin spice donuts. Of course this is the time of year where our thoughts are on all things pumpkin so why not add a PERFECT donut to the pumpkin charade?

And let me tell you, these donuts are not overly pumpkiny either. Just the right amount! You are actually supposed to bake these, but after getting all the ingredients mixed and ready to bake, I could not get my oven to light so I had to do the thing I was trying NOT to do this time. I thought it would be good to try and bake them to see if they could possibly be nearly as good baked instead of fried, but I didn’t get that chance because of my dang oven. So while I am sure they are heavenly baked, I must say that they are absolutely divine fried in oil on your stove. Alright, enough is enough! Let’s take a look at these babies so you can start dreaming of them already.

Oh yeah, and this recipe made plenty for the whole crew to try one, and let me just honestly tell you that they all ate on of the strawberry Donut Man donuts and then ate a pumpkin spice donut, and they all said that they liked the pumpkin spice donut better. Disclaimer, these are my in-laws so were they being honest or just trying to be nice to me? The world will never know. But I, personally, liked the pumpkin spice donuts more! So there’s that.

Donut Man vs. Mary (okay fine…vs. the Blue Eyed Bakers—founders of this blessed recipe)…….

According to the Richardsons of Sandy, Utah….


Here’s the recipe for you to decide for yourself!

Petite Pumpkin Spice Donuts

Makes 24 mini donuts

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
3 tablespoons cinnamon

Preheat oven 350 F. Butter a mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together

oil,brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients

into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.

The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts

spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15

minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.

When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat

in the cinnamon-sugar mixture. Serve immediately.

*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance

and store them in an airtight container. Do not coat them in the butter/cinnamon-sugar mixture until

just before serving or they may get soggy.

You can also adapt this recipe for mini muffins. Just bake muffins for 10-12 minutes then follow the

same procedure for coating.

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    Mary Richardson
    Weekly Newsletter Contributor since 2014
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