Line a muffin tin and preheat oven to 350°F
In a medium mixing bowl, add all purpose flour, baking soda, cinnamon, all spice, ginger, cloves, and salt. Whisk together until evenly combined.
In a separate bowl, whisk together the eggs and granulated and brown sugar until well combined. Add the pumpkin puree, vanilla, and sourdough discard and mix until combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Slowly pour in the vegetable oil and stir until well combined. At first the mixture will look a little chunky, but it will eventually combine.
Fold in chocolate chunks. Use an ice cream scoop to evenly scoop and fill the muffin tins. I like to fill them until they are almost full, so that I get very large muffin tops.
Sprinkle with coarse sugar and pumpkin seeds or shredded coconut. Place in the middle rack and bake for 20 - 22 minutes until a toothpick comes out clean.
Remove from the oven and let cool for a few minutes before eating.