Preheat oven to 425° F. Spray muffin cups with cooking spray or line with paper liners.
In a large bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. (You can use 1/2 all-purpose flour and 1/2 wheat flour if preferred.)
In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix.
Fold in pecans.
Divide the batter evenly among prepared muffin cups.
Bake in preheated oven for 15-18 minutes until a toothpick inserted into the center of a muffin comes out clean.
Serve muffins with strawberries on the side.