Preheat the oven to 375 degrees. Liberally butter or spray you muffin tin or pumpkin-shaped mold. Set aside.
In a medium bowl, whisk together cornmeal, baking soda, baking powder and salt.
In a small bowl, whisk together egg, melted butter, honey, pumpkin puree, and yogurt.
Add wet ingredients to dry ingredients and stir until fully combined. The batter will be thick.
Using a spring-loaded cookie scoop (about 1/3 cup scoop), scoop into tin or molds. If using a shaped mold, pat it down lightly with wet hands.
Bake for 8-10 minutes or until the tops are golden and puffed and a toothpick inserted in the center comes out clean. If using a muffin tin, the bake time may be closer to 12-14 minutes.