Pumpkin Corn Muffins

2 eggs

1 1/4 c. pumpkin puree

1/3 c. milk

1/4 c. canola oil

1 1/4 c. unbleached all purpose flour

1 c. corn meal

1/3 c. sugar

4 t baking powder

pinch of salt

In bowl of stand mixer, fitted with paddle attachment, beat the eggs, pumpkin, milk and oil until well combined.  Turn off mixer, add dry ingredients, turn mixer to lowest speed until dry ingredients are incorporated then turn mixer speed slightly higher and mix thoroughly.  Scoop into muffin cups lined with paper cups or sprayed with baking spray.  Bake at 375* for 25 minutes.