Preheat your oven to 350°F (175°C). Prepare a 12-count muffin pan with cupcake liners or grease it with softened butter or cooking spray.

In a large mixing bowl, whisk together 1 2/3 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of baking soda. Stir in 1 cup of milk chocolate chips. You can also use semi-sweet if you like.

In a medium bowl, whisk together 1 egg, 1/2 cup sourdough discard, 1 cup of plain pumpkin puree, and 1/2 cup of melted butter.

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. I prefer to use a handheld whisk but you can use a stand mixer if you prefer.

Divide the muffin batter evenly among the 12 muffin cups. Add a few extra chocolate chips to the top if you like.

Place the muffins in the preheated oven and bake for 25-30 minutes or until the top springs back when touched and a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.