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Preheat your oven to 350°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a separate bowl combine the pumpkin puree, sourdough starter, melted butter, eggs, brown sugar, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix.
Spoon the batter into the muffin cups, filling each about ⅔ up the muffin liners. Pro Tip: A small ladle or ice cream scoop makes filling the muffin cups effortless
Bake for 30-35 minutes. Use a toothpick to pierce through the center of the muffin to make sure it comes out clean without any uncooked batter.
Allow the muffins to cool in the muffin tin before transferring them to a wire rack to cool completely.