EtsyBloggers Carnival: fall recipe

I'm hosting one of the EtsyBlogger September carnivals.  The topics that I chose are:
1) Do you have a favorite fall recipe?  Share it here.
2) Have you been working on any new fall designs?  Post some pictures and talk about these new designs and/or post a tutorial.

I knew that I wanted to share a recipe, but I'll also briefly share my newest fall earrings with you again.

They are now available here.

I can't believe that I hadn't taken a picture of this recipe before now.  Normally these muffins get eaten so quickly that it's hard to take a picture until there are only one or two left.  But I remembered this week just for you guys.

 (The recipe for the other cookies in this picture is available right here.)

This recipe is from The Comfort Table by Katie Lee Joel.  It has been a staple in our house for the last couple years.  They are perfect for breakfast, snacks, or dessert.  We eat them all year round, but they are especially fitting for fall.  Enjoy!

Pumpkin Muffins

This recipe includes nutmeg, which I don't add, but you can if you want.

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 cups sugar

1/2 cup canola oil

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

one 15 oz. can pure pumpkin puree (not pie filling)

Preheat oven to 350 degree F. Grease a 12-cup muffin tin.

In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.

In a medium bowl, beat together the sugar, oil, eggs, and vanilla. Add the pumpkin puree and mix well. Add the dry ingredients and stir until just combined.

Pour the batter into the muffin tin. Bake for 30 minutes, or until a toothpick comes out clean. Let the muffin tin cool on a wire rack for 10 minutes. Remove the muffins.