Sugar Crunch Pumpkin Muffins

• 2 34 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 12 teaspoon salt
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree (NOT pie filling)
• 34 cup sour cream
• 13 cup milk
• 14 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 tablespoons turbinado sugar

1. Preheat oven to 375; grease 18 regular muffin cups (will need two pans).
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a medium bowl, whisk together sugar, eggs, pumpkin, sour cream, milk, oil, and vanilla until well blended.
4. Add the egg mixture to the flour mixture and stir until just blended.
5. Divide batter equally among prepared muffin cups.
6. Sprinkle with turbinado sugar.
7. Bake for 24-28 minutes or until a pick comes out clean.
8. Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.

flour, baking powder, baking soda, ground cinnamon, salt, sugar, eggs, pumpkin puree, sour cream, milk, vegetable oil, vanilla, turbinado sugar

Taken from www.food.com/recipe/sugar-crunch-pumpkin-muffins-490402 (may not work)