Preheat your oven to 400°F (200°C) and prepare a 9-inch baking dish by greasing it with butter or lining with parchment paper.

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In a separate bowl, mix pumpkin puree with eggs, milk, and melted butter until smooth.

Fold wet mixture into dry ingredients until just combined; a few lumps are fine.

Pour the batter into the prepared baking dish, smoothing the top.

Bake for 20-25 minutes until the top is golden and a toothpick comes out clean.

Let the cornbread cool for about 10 minutes before transferring to a wire rack to cool more before slicing.