Step 1

Heat the oven to 350F.

Step 2

In a large bowl, whisk together the coconut oil, eggs, sweet potato puree, maple syrup, and vanilla extract.

Step 3

Add the flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.

Step 4

Make the topping my mixing together the pecans, coconut oil, maple syrup, and salt in a small bowl.

Step 5

Spoon 2-3 heaping tablespoons of the batter into a greased or silicone lined muffin pan. Top each with a sprinkle of the pecan topping.

Step 6

Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.

Step 7

Allow to cool completely in the pan. They are very moist (especially if you use almond flour, and can fall apart if you try to remove them too early).