1 cup cornmeal
1 cup whole wheat flour
1 tbl. baking powder
1/4 cup canned pumpkin
1 cup soy milk
1/3 cup maple syrup
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cardamom
1/8 tsp cloves
pinch ginger
Preheat oven to 375 degrees.  Mix ingredients together in a bowl.  Pour
batter into nonstick muffin pan.  Bake for 20 minutes.

Note: Feel free to experiment with the spices!  I just put in some spices
that I thought were typical of pumpkin pie.