Step 1

In a medium bowl whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

Step 2

In a large bowl whisk together sugars, melted butter, oil, vanilla, the egg, and sour cream until well combined. Whisk in the pumpkin puree.

Step 3

Add the dry ingredients all at once to the wet ingredients and use a rubber spatula to fold the ingredients together. The batter will be thick. Cover bowl with plastic wrap and allow to rest in the refrigerator for 1 hour. This will create a muffin with a lofty top.

Step 4

Thirty minutes before baking, place a rack in the upper third of the oven and preheat oven to 400°F. Line a muffin tin with paper liners or lightly grease each muffin cup. Fill each muffin cup about 2/3 or 3/4 of the way full. Sprinkle each muffin generously with turbinado sugar (about 2 teaspoons each). Bake for 12 to 15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Step 5

Allow the muffins to cool for a few moments in the pan before removing to a wire rack. Serve warm or at room temperature. Store any leftover muffins well wrapped at room temperature for up to 4 days.