2 cups stone-ground corn meal
1/2 cup chestnut flour (corn meal or all-purpose flour may be substituted)
2 teaspoons baking powder
1 teaspoon each sugar and rubbed sage
1/2 teaspoon each baking soda and salt
2 cups pumpkin puree (about half of a medium-large roasted pumpkin)
1 Tablespoon lemon juice
1 cup unsweetened almond or soy milk (add additional 1/4 cup if using canned pumpkin)
1/4 cup oil, plus oil to grease muffin tin
Preheat oven to 375 degrees. Lightly oil a muffin tin.
Mix together dry ingredients and set aside.
Whisk together all the wet ingredients until smooth and combined.
Mix wet and dry ingredients together.
Use a light touch and be sure to scrape the bowl
so that everything is combined thoroughly.
Use 1/3 cup batter for each muffin. Bake 20-25 minutes, until firm.
Allow to cool in
pan for 15 minutes before removing. Serve warm. Cover and refrigerate cooled leftovers.