The unexpected pan you need this holiday season

The decision to add a Mini Muffin Pan to my pan collection was not made lightly. Real estate is especially precious in my apartment kitchen, where bulky pans need to prove their worth as versatile workhorses, not one-trick ponies. (No offense, special holiday-shaped pans!) But while a mini muffin pan may seem like a single-use item — and how often are you really making tiny muffins anyway? — it’s actually a much more versatile pan than you may think. In fact, during this holiday baking season, it may actually be one of the tools you use most, ideal for fun-sized pies, cakes, and even cookies.  

Photography by Patrick Marinello; food styling by Kaitlin Wayne

The pan turns out adorable canapés and bite-sized desserts for Thanksgiving. Serve latticed Mini Apple Pies, gooey Pecan Tassies, and Mini Pumpkin Pies crowned with tiny dollops of whipped cream as a Thanksgiving pie spread or a fresh addition to Friendsgiving and cookie platters. These mini pies are perfect for smaller celebrations. Plus, you can make an entire pan of different pie flavors instead of making three whole pies. 

Lining every well takes a little extra time, but the smaller format pays off: for these mini pumpkin pies and quiches, you can skip parbaking step and still get a crisp, flaky crust. Plus, they’re ready to serve out of the pan — no pie cutter required.  

Not feeling pie? Consider Molten Chocolate Mini Cakes instead. And when houseguests wake up, bring the pan back out for Mini Quiches or Protein Pancake Bites. 

Photography by Patrick Marinello; food styling by Lydia Fournier

Get the most out of this last month of fall baking with an oven-baked version of a fried favorite: warm apple cider doughnuts. Making and frying them from scratch can feel like more work than they’re worth, but a mini muffin pan offers an easier route. These Apple Cider Doughnut Holes are baked entirely in the oven, then tossed in butter, boiled cider, and spices and served warm for the same cozy appeal as a freshly fried doughnut. 

But perhaps my favorite recipe is for something more unexpected: cookies. These Hot Chocolate Cookie Cups — perfect for holiday cookie season just around the corner — use the muffin tin’s shape to its advantage. Each tiny cookie cup is complete with a mug handle and marshmallow toppings to look like a cup of hot cocoa, only cuter. Plus, everything tastes better in miniature form.  

Cover photo (Mini Apple Pies) by Patrick Marinello; food styling by Kaitlin Wayne.