Preheat your oven to 350°F (175°C) to ensure it's hot and ready for baking the muffins as soon as the batter is prepared.

In a large mixing bowl, add the Kodiak buttermilk flapjack mix, ground cinnamon, pumpkin pie spice blend, baking powder, and salt. Whisk or stir these together until they are evenly combined and the spices are distributed throughout the mixture.

In a medium bowl, mash the ripe banana with a fork until mostly smooth. Add the pumpkin purée, plain Greek yogurt, pure vanilla extract, eggs, honey, and avocado oil (or other mild oil). Stir or whisk until the mixture is fully combined and has a smooth consistency. I like to use a ripe banana for extra natural sweetness and flavor.

Slowly pour the wet mixture from Step 3 into the large bowl containing the dry ingredients from Step 2. Stir gently with a spatula or wooden spoon until everything is just combined and no dry streaks remain. Avoid over-mixing, as this can make the muffins dense.

Line a muffin pan with cupcake liners or use a silicone muffin pan. Evenly fill each muffin well with the pumpkin batter from Step 4, smoothing the tops with a spoon or spatula for an even bake.

Sprinkle a pinch of brown sugar on top of each muffin for a sweet, lightly caramelized topping. I find this adds a lovely crunch and sweetness to the muffin tops, but you can skip it if you prefer.

Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick or fork inserted into the center of a muffin comes out clean. Remove from the oven when done and let them cool in the pan for a few minutes before transferring to a wire rack. Note: all ovens bake differently, so keep an eye on your muffins during the last few minutes.