Sandy's Pumpkin Muffins

I got this recipe a few years ago from a woman on one of the boards I go on.  It's a family favorite and in honor of the fall finally being here (it's not getting out of the 60s today!) and for our breakfast tomorrow on the way to church, I'm making Sandy's Pumpkin Muffins.  These are great and make a nice large batch (I just got 36 muffins out of the batter PLUS 12 mini-muffins.  Try them - you'll love them!!

3 cups sugar (I used 2.5 cups)
1 cup oil
4 eggs
2 tsp. vanilla
3 1/2 cups flour
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
2/3 cup milk
1 3/4 cup canned pumpkin (one 15 oz. can) (**not pumpkin pie filling but regular pumpkin**)
Optional:  1 cup chopped nuts or 1 cup chocolate chips

In a large bowl, combine the sugar, oil, eggs and vanilla well.  In a separate bowl, sift together the flour, salt, cinnamon, nutmeg and baking soda.  Add to sugar mixture alternately with the milk until well combined.  Fill greased muffin tins 1/2 full with batter and bake at 350 degrees for about 20 minutes or until cake tester comes out clean.

Makes 40 muffins