Preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12 count muffin pan, or use baking muffin liners.

In a large mixing bowl, whisk the pumpkin puree, milk, brown sugar, vanilla, and egg until well combined. Add the pancake mix, pumpkin pie spice and cinnamon, then mix until combined.

Divide all the batter between the prepared 12 muffin tin wells. They’ll be filled about 3/4 of the way to the top. Sprinkle the tops with pumpkin seeds or chocolate chips if you want! Bake muffins in the preheated oven for 20-22 minutes. Muffins are done baking when a toothpick comes out clean.

Let them cool for a couple minutes, then use a butter knife around the edges of the muffins to gently loosen from the sides. Place muffins on a cooling rack and let them cool completely. They are delicious immediately and the days after! Store muffins in a sealed container or food storage bag on the counter and enjoy within 4 days. For long term storage, wrap muffins individually in foil, label, and then store in a freezer safe food storage bag in the freezer for 4-6 months for best quality.