Preheat oven to 375 °F. Prepare a 12 cup muffin pan by spraying, oiling or using paper liners.
In a small mixing bowl, combine the baking mix and pie spice. In a larger bowl, combine sugar, milk alternative, pumpkin, egg, and oil. Whisk to blend very well.
Pour the dry works into the wet works. With a rubber spatula or wooden spoon, mix just until blended. Don’t overmix.
Divide batter among the 12 muffin cups. I use a #16/4oz disher (large scoop) for this. For added crunch and sweetness, top each muffin with about 1/2 tsp of coarse sugar.
Bake for 18-20 minutes until they test done. Remove from oven and allow to cool a few minutes before turning out on to a cooling rack to cool completely. These are good warm or completely cooled.
I also tried these in a mini doughnut pan and they were fabulous. The batter made 15 mini doughnuts plus 3 additional regular sized muffins. The mini doughnuts baked about 15-18 minutes.
This works fine with milk or soy milk – other milk alternatives should work also.
I have not tried this egg free.