Preheat the oven to 400°F. Grease a 12 muffin tin generously with nonstick cooking spray or butter.
In a medium bowl mix together the pumpkin puree, milk, sour cream, sugar and eggs until well combined.
In a separate large bowl whisk together the cornmeal, flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Add the wet ingredients and the melted butter to the bowl with the dry ingredients and stir until just combined.
Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Bake in the preheated oven for approximately 20 minutes. Until the muffin tops are golden, and a toothpick inserted into the center of the muffins comes out clean. Let cool for about 10 minutes.
Meanwhile, in a medium bowl whip the butter, honey and cinnamon together until fluffy.
Serve the cornbread muffins warm with the honey cinnamon butter.