The good news (for my tiny kitchen) is that the pans are pretty small, so easy to store. I ended up using the recipe that came with the pans for my first batch. It called for cake flour but I substituted AP flour mixed with cornstarch. The batter ends up being on the thicker side.
It was difficult to figure out how much batter to put in the mini donut pan - almost all of mine turned out looking like little muffins. I think next time I might use a pastry bag to fill them since the spoon method was actually kind of a pain.
Ultimately, they look really good but the jury's still out on flavor. The recipe calls for 1/2 tsp of nutmeg which I think really overwhelms the small amount of batter it makes. Just going to have to do some more experimenting!