Preheat oven to 350 degrees.

Combine tomato soup, cheese, 3/4 cup water, pepperoni, minced onion and seasoning in a large bowl.

Add baking mix and stir just until moistened (batter will be lumpy).

Divide batter evenly among 14 mini muffin cups coated with cooking spray.

Bake 17 to 20 minutes.

Cool 5 minutes in pan, and transfer to a wire rack. Cool completely.

If desired, wrap in plastic wrap and freeze up to 1 month. Thaw at room temperature or microwave 30 seconds.