In a bowl whisk or sift together flour, baking powder, ground cinnamon, pumpkin spice, and kosher salt. Set aside.

Mix milk and cornmeal and let it sit 10 minutes

Preheat your oven to 350 degrees F and spray nonstick spray on your muffin trays.

In another bowl, cream the butter until it is very soft and fluffy.

Add the eggs in, one by one, and mix until combined.

Add in the condensed milk and vanilla. Mix well.

Add in the cornflour mixture and mix.

Add in the flour mixture. Mix until combined. Try not to overmix.

Fold in the pumpkin puree.

Divide evenly into muffin tins and sprinkle the tops of the muffins with addition cinnamon.

Bake for 15 - 20 minutes until a toothpick comes out clean.