Heat the oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
Combine the flour, pumpkin spice, cinnamon, baking soda, ginger and salt together in a bowl.
In the bowl of an electric mixer, mix together the brown sugar, pumpkin puree, yogurt, olive oil, molasses, and vanilla. Add the eggs, one at a time, mix until well combined. Set the mixer to a low speed and add the dry ingredients. Mix until just combined.
Spoon the batter into the prepared muffin tin. Mix together the sugar and cinnamon. Top each with some of the pecan pieces, then sprinkle generously with the sugar/cinnamon mixture.
Place in middle of oven and cook for 25 to 30 minutes, or until a toothpick, when inserted into the center comes out clean. Serve warm or at room temperature. (Store in an airtight container for up to 2 days, after, refrigerate or freeze).