Pumpkin-Walnut Cornbread (or Muffins)

With ingredients like pumpkin, cornbread, maple syrup, molasses, and walnuts, it's like: how much more New Englandy could this quick-bread be? And the answer is none: none more New Englandy.

Pumpkin-Walnut Cornbread (or Muffins)
Ingredients
~ 1 1/4 cup all-purpose flour
~ 1 1/4 cup cornmeal
~ 1 tbsp. baking powder
~ 1 tsp. salt
~ 1/2 tsp. each: sage, marjoram, baking powder
~ Dash mace
~ 1/2 cup chopped walnuts
~ 1 14 oz. can pumpkin puree (scant two cups)
~ 1/2 cup plain, unsweetened almond or soy milk
~ 1/4 cup each: canola oil, maple syrup
~ 1 tbsp. blackstrap molasses

Directions
~ Preheat the oven to 350 degrees fahrenheit and coat a loaf pan (or muffin tin) with coking spray.
~ In a large bowl. sift together all of the dry ingredients, adding then walnuts last and tossing them to coat with then flour mixture.
~ In a separate bowl, combine the wet ingredients (pumpkin through molasses).
~ Make a well in the center of the dry ingredients and fold in the pumpkin mixture. Combine thoroughly, but don't over-mix.
~ Transfer the batter to your greased pan or tin, and bake at 350 degrees fahrenheit for circa 45 minutes (20-25 for muffins), or until a toothpick inserted into the center comes out clean.
~ Remove from the oven and allow to rest in the pan about 10 minutes before transferring to rack to cool.