Combine the flour, both sugars, spices, salt, baking soda and baking powder in a large mixing bowl. Whisk to combine.

In a microwave safe bowl, melt the coconut oil. Whisk in the pumpkin puree until combined, then whisk in the eggs and vanilla.

Pour the wet ingredients into the dry, and use your whisk to fold the batter together. Mix until combined uniformly; overmixing will make the muffins tough.

Scoop into your muffin tins that have been lined or greased & floured. Top each muffin with a sprinkle of chopped pecans.

Bake at 375 degrees for 22-24 minutes. Allow to cool for 10-15 minutes before removing from pan. Store in an airtight container at room temperature for 5-7 days, or frozen for up to 4 months.