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Whisk together all the dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg). Set aside.
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Cream together the sugars and butter until well combined. Stir in the eggs and vanilla extract. Now combine the sugar/butter/egg mixture with the dry ingredients, pumpkin, and sour cream. Stir until combined.
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Fill muffin cups (with liner) 2/3 full. Sprinkle on a little raw sugar if you've got some. Bake at 350°F for 25-28 minutes, until a toothpick inserted in the center comes out clean.