Sugar Crunch Pumpkin Muffins

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“Camilla Saulsbury”
READY IN:
58mins
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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.

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