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.