Preheat the oven to 375 F
Spray 2 - 9 x 5 loaf pans with cooking oil, or line with parchment paper for easy removal.
In a large bowl mix together the cornmeal, flour, salt, nutmeg, cinnamon, ginger, baking powder, and baking soda. Set aside.
In another large bowl, whisk together the pumpkin, eggs, and honey until well combined. Add in the milk and butter and whisk until combined.
Mix together the dry ingredients with the wet ingredients until well combined.
Divide batter in between the two pans.
Bake the cornbread for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
Cool bread on a baking rack for 10-15 minutes, then remove from bread pan.
Serve immediately with butter or cool completely and wrap in Saran wrap or Ziplock bag to serve later.