Preheat the oven to 350°F (176°C) and lightly grease the individual cups of a muffin pan

Whisk the apple sauce and baking powder until foamy. Set aside

In a medium bowl, whisk the flour, spices, salt, baking powder, and baking soda until combined. Set aside

In a large mixing bowl, beat the butter and sugar until creamy and smooth. Add the applesauce, vanilla, maple syrup, and pumpkin puree and beat on a high speed for 2 minutes. It won’t be smooth and creamy, that’s okay.

Stir in the flour and pecans until just combined.

Use an ice-cream scoop or a large spoon and fill each muffin cup ¾ of the way full and press a whole pecan on the tops. Bake for 35 to 40 minutes , or until a wooden toothpick comes out clean when inserted in the center.

Let cool for 5 minutes and invert on a wire baking rack to cool completely.