• For Overnight Long-Fermented Method (Preferred)

You will mix your all-purpose flour with your sourdough discard or starter. Cover and place in a warm spot in your kitchen.Then when you're ready to bake the next morning:

• Preheat the oven to 350°F. As the oven preheats, grease your 24-cup mini muffin pan with plenty of butter (or line the pan with muffin liners) and set aside. In a medium bowl fully mix in the pumpkin puree, both the white and brown sugars, the melted butter, egg, vanilla extract, salt and the spices. An electric hand mixer is best but not necessary.
• To the bowl where your flour/sourdough discard mixture fermented overnight, add in the pumpkin mixture you just made. Stir and combine. A wooden spoon or silicone spatula is best for this step. Do not over mix or you will get tough muffins. Just make sure everything is mostly incorporated. A few lumps are fine. Finally stir in the baking powder as the last step.
• Add the batter into the greased pan evenly among the cups, approximately 1 tablespoon scoop in each cup.
• Bake for 12 - 14 minutes or until a toothpick inserted comes out clean. Remove the muffins onto a wire rack for cooling.
• Now is a good time to set up small bowls with the pecans and sprinkles for easy rolling of the muffins after you dip them in chocolate.
• While the cooked muffins are cooling, use a small bowl to melt the chocolate wafers per the instructions on the bag.
• When muffins are cool to the touch, dip the muffin tops in the melted chocolate.
• Immediately dip the muffins into the toppings.
• Insert a pretzel stick (halved) into the top of each muffin, just enough to make it stand on its own. Repeat with all muffins.

For Day-Of Method

• Preheat the oven to 350°F. As the oven preheats, grease your 24-cup mini muffin pan with plenty of butter (or line the pan with muffin liners) and set aside.
• In a medium sized bowl, combine the wet ingredients.
• In a large bowl combine the dry ingredients.
• To the large bowl of dry ingredients, add the wet ingredients. Do not over mix.
• Add the batter into the pan evenly among the cups, approximately 1 tablespoon scoop in each cup. Bake for 12 - 13 minutes or until a toothpick inserted comes out clean.
• Set up your bowls of toppings and melt your chocolate according to the instructions on the bag.
• When muffins are cool to the touch, dip the muffin tops one by one in the melted chocolate and carefully roll in the toppings to cover the melted chocolate with your choice of the nuts and sprinkles.
• Insert a pretzel stick (halved) into the top of each muffin, just enough to make it stand on its own.
• Repeat with remaining muffins.