1 c. yellow cornmeal
1 c. flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. chili powder
2 eggs
1 c. solid pack pumpkin
1 c. milk
2 tbsp. vegetable oil
1 (4 oz.) can green chilies (optional)
3/4 c. shredded Cheddar cheese

In large bowl, combine cornmeal, flour, sugar, baking powder, salt and chili powder.

In small bowl, beat eggs, mix in pumpkin, milk, oil and chilies. Add pumpkin mixture to flour mixture. Stir just until moistened. Fill 2/3 full into greased muffin tins. Sprinkle tops with cheese. Bake at 400 degrees for 20-25 minutes or until pick in center comes out clean. Makes 12 regular muffins. Serve warm.