Preheat oven to 400 degrees and fill muffin tin with cupcake liners or spray with nonstick spray.
In a large bowl, combine carrots and cornmeal; add milk, syrup, eggs and oil to the carrot/cornmeal mixture.
In a separate bowl, combine flour, baking powder and cinnamon and blend the dry mixture into the carrot mixture.
Pour batter into muffin tin and bake for 18-20 minutes until a toothpick comes out clean.
Cool in pan on wire rack.