In a large bowl, stir together the cornmeal and buttermilk, and let sit for 10 minutes.
Preheat the oven to 350°F. Spray muffin tins with cooking spray, set aside.
In a large bowl with an electric hand mixer, whip the butter until smooth.
Add the eggs in one at a time, making sure the first one is fully mixed in before adding the next.
Mix in the sweetened condensed milk and vanilla until combined.
Add the cornmeal mixture to the bowl and stir it in.
Add the flour, baking powder, cinnamon, and pumpkin pie spice, and mix in until just combined with no dry patches, do not overmix. Scrape down the sides as needed.
Fold in the pumpkin puree until there are no streaks.
Divide the batter among 22 muffin sections. Bake for 15-20 minutes, the tops will appear dry, and a toothpick inserted into the center will come out clean.
Let cool for 5 minutes in the tin, then take them out and cool completely on a wire rack before serving.
Notes
These have a sweet and savory flavor to them.
If you are not a fan of pumpkin pie spice you can just add more cinnamon.
Make sure that you use pure pumpkin puree and not pumpkin pie filling.