Pumpkin Corn Muffins

1 cup flour
¾ cup ground cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
¼ teaspoon salt
2 eggs
1 cup pumpkin puree
½ packed brown sugar
¼ cup vegetable oil

Pre-heat oven to 425. Put 12 paper baking cups into a muffin tin. Put the flour, cornmeal, baking powder, baking soda, spice and salt into a large bowl. Stir to mix.in a small bowl, beat the eggs, then add pumpkin, sugar and oil and mix. Make a space in the center of the dry ingredients and pour in the egg mixture. Stir just until blended. Put the batter into the baking cups. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

From: Highlights High Five magazine