Preheat your oven to 350°F. Line muffin tins with paper liners.

In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until combined. Set aside.

With an electric mixer using the paddle attachment, beat butter on medium until it is light in color. Takes about 2 minutes.

Add honey, egg and pumpkin and beat until combined.

Slowly add the flour mixture and make sure no flour streaks remain.

Fold in the pecans.

Scoop the batter into the muffin cups and sprinkle (if you'd like) honey pearls or Sugar in the Raw to add the extra sweet touch.

Bake for 25-30 minutes until toothpick comes out clean when inserted. Remove muffins and place on cooling rack. Serve warm or at room temperature. You can refrigerate or keep covered at room temp for 3 days. Enjoy!