Heat the oven to 350F.
In a large bowl, whisk together the coconut oil, eggs, sweet potato puree, maple syrup, and vanilla extract.
Add the flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
Make the topping my mixing together the pecans, coconut oil, maple syrup, and salt in a small bowl.
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.
Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
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).