Preheat oven to 400°. Line your muffin pan with paper liners and set aside.

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, pumpkin pie spice and cinnamon.

In a medium mixing bowl, whisk together the pumpkin purée, milk, sugar, oil and eggs.

Fold in the pumpkin purée mixture into the dry ingredients until well combined.

Spoon the muffin batter into the paper liners and fill each one 3/4 of the way. They will expand a bit during the baking process.

Bake for 10 to 12 minutes or until an inserted toothpick comes out clean. The muffins should be golden brown in color.

Allow to cool in the muffin pan for five minutes before transferring to a wire rack to completely cool.