Step 1

Pre-heat oven to 425°F and line 6 muffin tin with paper liner.

Step 2

In medium bowl add flour, baking soda, pumpkin spice and salt and mix well and set aside.

Step 3

In a large bowl add egg, sugar, melted butter, pumpkin puree, sour cream and mix well. Then add sourdough starter and combine well.

Step 4

Then add flour mix and combine well. Make sure not mix too much as it will make muffin hard.

Step 5

Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.

Step 6

Bake the muffins for 425F for 10 minutes and then reduce to 350F and bake another 15 minutes or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms do not become soggy.

Step 7

When it is cooled down a bit transfer to wire rack and cool it completely.

Step 8

Enjoy.