To make pumpkin puree, cut a medium pumpkin or butternut squash in half and roast for 45 minutes at 350 degrees Fahrenheit or 180 degrees Celsius. Then scoop out the seeds and use a food processor or immersion blender to puree the roasted pumpkin or squash.

Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Use butter or coconut oil to grease your muffin tin.

Cream together the room temperature butter and coconut sugar using a fork. Add the eggs, sourdough discard or starter, vanilla, yogurt, and pumpkin (or butternut squash) puree.

In a separate bowl, mix together the flour, baking powder and soda, cinnamon, salt, and pumpkin pie spice.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Add the batter to you muffin tin and bake for 15-20 minutes. You can check that it is done by dipping a toothpick or sharp knife into the centre of a muffin – it should come out clean.