Preheat the oven to 425℉ (218℃). Add almond milk, pumpkin puree, avocado oil, egg, & vanilla extract to a large mixing bowl. Whisk to combine. Stir in the honey & set the bowl of wet ingredients aside.
Whisk the Kodiak Cake Mix, baking powder, pumpkin pie spice, salt, ginger, & cinnamon in a separate mixing bowl.
Add the dry ingredients to the mixing bowl with the wet muffin batter & stir to combine, careful not to over-mix.
Prepare a muffin tin with cupcake liners & divide the batter into the cups using an ice cream scoop until it’s filled ⅔ of the way. Then, sprinkle some brown sugar over the batter.
Bake for 5 minutes. Then, lower the heat to 350℉ (176℃) & continue baking for 10 minutes or until the muffins are golden brown.
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