Pumpkin Sourdough Muffins -

1⅓ cup active sourdough starter - you can also use discard the muffins just won't rise as much
1 cup canned pumpkin puree
1 cup granulated sugar
¼ lard melted - crisco or vegetable shortening will also work
2 large eggs
1½ tsp vanilla
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice

Preheat your oven to 350°F and prepare a muffin tin with liners or cooking spray.
In a large mixing bowl, combine the active sourdough starter, pumpkin puree, granulated sugar, melted lard, eggs, and vanilla. Mix until well combined. Be careful not to overmix as it may result in dense muffins.
Add the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt into the wet mixture while stirring gently until just combined. Be careful not to overmix as it may result in dense muffins.
Spoon the batter into each prepared muffin cup until they are about three-quarters full.
If desired, sprinkle the tops with chopped nuts, cinnamon sugar, or streusel topping for added texture and flavor.
Place the muffin tin in the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
After the muffins have cooled you can add any additional toppings you wish. I chose to pair mine with a cream cheese frosting.

Serving: 1 muffin