Bon Appétit: The Best Baking Pans for All (Yes, All) Your Baking Dreams

Fat Daddio's

The best of Fall, paired nicely with a warm mug of cider!


  • Mini doughnut baking pan
  • Mixer or eggbeater 
  • Mixing bowls
  • Cooling rack (Fat Daddio’s CR-1417)
  • Whisk


  1. Flour, 2 1/2 cups
  2. Baking soda, 1 tsp.
  3. Baking powder, 1 tsp.
  4. Cinnamon, 1 tsp.
  5. Nutmeg, 1/2 tsp.
  6. Salt, 1/2 tsp.
  7. Sugar, 1 1/2 cups
  8. Softened butter, 1 stick
  9. Pure pumpkin, 1 cup
  10. Eggs, 1 ea.
  11. Vanilla, 1 tsp.


  1. Preheat oven to 350° F (177° C) and grease your mini doughnut baking pan.
  2. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Beat sugar and butter with mixer. Blend in pumpkin, egg, and vanilla.
  4. Slowly stir in flour and dry ingredients.
  5. Chill your dough for a few hours, and then form dough into one-inch balls. Press the balls down into the well of your mini doughnut baking pan.
  6. Bake for 10-12 minutes.
  7. Allow the baked doughnut to cool in the pan for 5-8 minutes. Once the baking pan is cool enough to handle, take them out. Transfer the mini doughnut to a cooling rack, and then dip the tops in the icing. Sprinkle the powdered sugar over the tops while the icing is still wet.


  • Powdered sugar, 2 cups
  • Heavy cream, 3 Tbsp.
  • Water, by the teaspoon as needed
  • Vanilla extract, ½ tsp.
  • Powdered sugar

In a small bowl, whisk together the powdered sugar with the heavy cream. Add water one teaspoon at a time (whisking in between) until you reach the desired consistency. It should be thinner than normal frosting, like an icing. Add vanilla extract and stir.

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