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

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

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

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

Divide batter evenly among the prepared muffin cups, filling them about ¾ full.

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.

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

Enjoy.