1. Preheat oven to 350°F (175°C). Grease a mini muffin pan (or donut hole pan 24 cavity) with butter or nonstick spray.
2. In a medium bowl, whisk together the pumpkin spice pancake mix and sugar.
3. In another bowl, whisk milk, egg, melted butter, and vanilla.
4. Pour wet ingredients into dry and mix gently until just combined (don’t overmix). Batter will be slightly thick.
5. Scoop batter into the pan, filling each well about 3/4 full.
6. Bake 10–12 minutes, until golden brown and springy to touch.
