• Whisk together the dry ingredients with a whisk until combined.
  1 ⅔ cups all-purpose flour , 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove
• In a separate large bowl, whisk together the sugars, butter, vegetable oil, vanilla, egg, and sour cream until combined. Fold in the pumpkin puree with a rubber spatula.
  ½ cup granulated sugar, ½ cup light brown sugar, 6 tablespoons unsalted butter, ¼ cup vegetable oil, 1 teaspoon vanilla paste or extract, 1 large egg , ¼ cup sour cream, 15 oz pure pumpkin puree
• Make a well in the dry ingredients and add the wet ingredients to the center. Fold it together with rubber spatula until it is just combined. Be sure to scrape the very bottom of the bowl multiple times and bring the spatula upward, as flour will get stuck down there. This takes a bit of patience, as it's a thick batter.
• Cover the bowl with plastic wrap and place in the fridge for one hour. This step is optional, but helps gain better muffin tops. (See notes section).
• Preheat the oven to 425℉/218℃ and line a 6-hole jumbo muffin tin or a 12-hole normal muffin tin with tulip cupcake liners or lightly spray the tin with nonstick spray.
• Distribute the batter evenly between the liners, then sprinkle on the turbinado sugar to cover the tops.
  Turbinado or Demerara sugar for muffin tops optional
• Bake at 425℉/218℃ for 5 minutes, then reduce the temperature to 400℉/204℃. For jumbo muffins, bake for an additional 16-19 minutes. For regular muffins, bake for an additional 10-12 minutes. For either, you want a toothpick inserted in the center to come out clean without wet batter.

Maple Cinnamon Butter

• Combine the softened butter, maple syrup, and cinnamon and mix until completely smooth. Open a warm muffin and spread on the insides to melt.
  ¼ cup salted butter, 2 teaspoons maple syrup, ½ teaspoon ground cinnamon