1 c. cornmeal
1/2 c. flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1/3 sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1/4 c. chopped pecans
2/3 c. canned cooked pumpkin
1 egg, beaten
3/4 c. milk
1/4 c. vegetable oil
Thin confectioners' sugar icing
48 candy corns

Sift together dry ingredients in medium size bowl. Stir in pecans. Add pumpkin, egg, milk and oil; stir only until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Bake at 425 degrees for 20 to 25 minutes or until golden brown.

Glaze muffins with thin confectioners' sugar icing; arrange 4 candy corns on each. Serve warm with butter. Makes 12 muffins.