1. Preheat oven to 375°F. Line muffin pan with paper baking cups.
2. To a large mixing bowl, stir to combine cornbread mix, milk, oil, egg, pumpkin puree and pumpkin pie spice. Fold in 1 ½ cups of corn kernels.
3. Divide batter among prepared muffin cups, about ¾ full per baking cup. Top with remaining ½ cup corn.
4. Bake muffins, until the tops are golden brown, about 14–16 minutes. Let cool slightly in the pan. Transfer muffins to a wire rack and eat while warm or let cool completely. Top with butter and honey for extra flavor.