Preheat the oven to 425 degrees Fahrenheit and line a 12 muffin pan with cupcake liners or spray with non-stick baking spray.

Prepare the batter by adding 3 large eggs to a large mixing bowl along with 1 cup (213g) light brown sugar and whisk until fully combined.

Next add 15oz pumpkin puree and ½ cup (120g) of unfed sourdough discard to the large bowl and whisk vigorously until fully incorporated and smooth.

To that, add ¼ cup molasses, 2 tsp vanilla, ¾ cup oil, and ½ cup whole milk and whisk until fully combined.

Next add your dry ingredients, 2 ⅓ cups (300g) all purpose flour, 1 ½ Tbs baking powder, 2 tsp cinnamon, ¼ tsp cloves, ½ tsp ginger, and ½ tsp salt and fold them into the wet ingredients with a rubber spatula until fully incorporated.

If adding cinnamon chips, nuts, or chocolate chips, gently fold ¾ cup of them into the prepared batter.

Next, divide even portions of your batter into the 12 muffin cups in your muffin tin, heaping it into the cups so that they almost seem over-full. Initially you might think this is too much batter, but it should fit a 12 cup USA muffin pan.

Add extra cinnamon chips or mix-ins on the tops of the muffins to add a little texture.

Bake the muffins at 425 degrees Fahrenheit for 5 minutes, then turn down the heat to 350 and continue to bake for 20 to 25 minutes until the muffins are puffed up, golden brown, and a toothpick inserted comes out clean, or an instant-read thermometer reads 200F internal temperature.

Place the pan of baked muffins on a cooling rack and allow to cool for 10 minutes before removing any muffins from the tin. Enjoy warm or keep in an airtight container to serve the next day.