Preheat the oven to 375°F. Grease a 12-cup muffin tin well, working into the sides and edges.

Whisk the eggs, milk, tomato paste and olive oil in a large bowl until smooth, with no orange streaks remaining.

In a second bowl, whisk the flour, cornmeal, baking powder, Italian seasoning, garlic powder, onion powder and salt.

Add the mozzarella, parmesan and pepperoni to the dry ingredients and toss until coated in the flour mixture.

Pour the wet ingredients into the dry and stir until just combined. The batter will be thick and scoopable. Do not overmix.

Divide the batter between the 12 cups, filling each about three-quarters full.

Spoon about ¾ teaspoon of pizza sauce onto each muffin and swirl lightly into the surface with a knife tip. Sprinkle with extra mozzarella.

Bake 18 to 22 minutes, until the tops are set and golden and a toothpick inserted in the center comes out clean. Start checking at 18 minutes.

Cool in the pan 5 minutes, then transfer to a wire rack.