2. In a medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt. Meanwhile, beat the eggs in a large steel bowl and stir in the sugar. Mix in the milk, pumpkin puree and vegetable oil, then add the flour mixture and whisk to combine.

3. Heat a skillet or pan for the pancakes over medium heat and spray lightly with spray oil. Pour in the batter, 60 ml at a time, and fry for 2 1/2 minutes. When bubbles appear on top of the muffins and the bottoms are golden brown, flip and cook for another 2 minutes, until the bottoms are golden brown. Keep the muffins warm in the oven. Fry the other muffins in the same way, spraying with oil if needed.

4. Serve warm with dried cranberries or raisins softened with hot maple syrup and topped with toasted walnuts.