Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray and set aside.
Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice.
Prepare your flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then pouring in 3 Tbsp of hot water and allowing to sit for a minute to become gloopy.
Add the pumpkin purée, vanilla, melted coconut oil and apple cider vinegar to the mixing bowl.
Add your flax egg.
Mix together with a spoon until well combined. The batter will be thick.
Lastly, add the pecan nuts and stir in.
Divide the batter evenly amongst the muffin partitions in your prepared muffin tray. Add a few more chopped pecans directly to the top of the muffins.
Bake in the oven for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Allow the muffins to cool for a few minutes and then transfer them to a wire cooling rack to cool completely.