Prepare the vegan egg as described and the topping as described.
Preheat your oven to 350 and prep your muffin pan for nonstick.
In a medium mixing bowl, use a fork or a whisk to mix together the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
Next, in a mixing bowl, beat together the pumpkin puree, melted coconut oil and brown sugar until creamy. The mix in the vegan egg and vanilla extract.
Add the dry ingredients from the first bowl to the mixing bowl and mix until just blended. The fold in the chopped pecans by hand.
Fill the muffin cups ¾ full and top with the pecan topping (dollops work for me).
Bake for 22-25 minutes or until a toothpick comes out clean. Allow to cool before removing from the muffin pan and serving.