Easy Sourdough Pumpkin Muffins

0 Preheat your oven to 375F degrees.
1 In a medium mixing bowl, add in melted butter and both sugars. Mix with a whisk until they're well combined. 
2 Next, add in the eggs, pumpkin, milk, and vanilla extract. Whisk until combined. Then pour in the sourdough discard and whisk again until fully combined.
3 After that, add in the flour, pumpkin pie spice, baking powder, baking soda, and sea salt. Using a rubber spatula, fold the ingredients in until everything is fully incorporated. Don't over mix.
7 Optional step: You can let this batter sit on the counter for 1-4 hours before scooping and baking to get the benefit of the fermentation from the sourdough! It just makes them easier to digest! 
4 Spray your muffin tin with avocado oil or coat it with butter. Scoop the muffins into the tin and fill about ¾ of the way. This recipe makes about 15-16 muffins so you can do 2 pans or 2 batches.
5 Sprinkle each muffin with a sprinkle of brown sugar if you'd like. Then bake for 18-22 minutes until the muffins are set but soft.
6 Let cool in the pan for 10 minutes and then store on a cooling rack and enjoy!