The Sourdough Starter. It does not need to be activated. When I use my discard, I just pull it out of the fridge, let it warm up to room temp and then use it for recipes like this.

Pour the 1/2 cup of starter into your ceramic or glass bowl.

Now you are going to add the remainder of your wet ingredients. 1/2 cup of olive oil, 2 eggs, pumpkin puree, vanilla, maple syrup and coconut milk.

Make sure you combine your mixture well. There should be no bumps.

Next we have the dry ingredients. Super simple just add them all to a bowl and mix.

Grab the bowl with the mixed wet ingredients and pour the dry ingredients into the wet.

Slowly mix together until smooth. Again, no bumps. It should look something like the above picture.

Now cover your bowl with plastic wrap or a dish cloth and let it sit for at least 30 minutes. I let mine sit for almost 2 hours.

Preheat the oven to 425F/220C.

When your dough is finished sitting, it's time to chop up your chocolate. I Used the chocolate pictured above, Guittard. It is amazing baking chocolate. I get it at whole foods.

Add that chocolate to your dough. Also, you can make this without chocolate obviously if your don't like chocolate. Instead you could add cinnamon and sugar on top.

Take your cupcake sleeves and place them into your cupcake tin. I used parchment paper I cut up. I love the look of.

Now pour your mix to the circle line, as pictured above. Continue this step till the cupcake tray it full.

The final touch... The chocolate chunks on top!

Bake for 5 minutes at 425F/22oC, then reduce the temperature to 350F/180C and bake for 20-25 minutes. Do the toothpick test at 20 minutes. Do so, till it comes out clean.

Once the muffins have passed the toothpick test, remove them from the oven and let them cool in the pan for 5 minutes, then move them to a cooling rack.

Finished!! Let them cool completely and then enjoy. Or let them cool a little, cut it in half and add fresh butter. YUM.

HOPE YOU ENJOY!!!!