Preheat oven to 375 degrees. In a large bowl, mix together the first nine ingredients and set aside. In a separate mixing bowl, add brown sugar and break up with fork until no lumps remain. Add in oil and pumpkin and stir to combine. Mix in sour cream, eggs, and milk until well blended. Pour mixture into the dry ingredients and combine until thoroughly mixed. Spray muffin tins with non-stick cooking spray and pour batter into tins. Bake until toothpick inserted in center comes out clean, about 18 - 20 minutes. Makes 20 - 24 muffins. Because I think the best cornbread is baked in an iron skillet, I made a 6 inch skillet and 12 muffins. Serve with spiced honey butter.

For the Spiced Honey Butter - melt butter and add the honey and spices. Mix well and serve with pumpkin cornbread as a pour-over sauce.