Cinnamon-Pecan-Pumpkin Muffins

Preheat your oven to 350°F and generously spray a 6-cup muffin tin with cooking spray.
In a large bowl, whisk together the pumpkin, eggs, and vanilla extract until well mixed.
In a separate, small bowl, stir together the coconut flour, pumpkin pie spice, and Truvia until well combined. Add the dry ingredients into the pumpkin mixture and stir until totally smooth and mixed. Let stand for 5 minutes.
While the batter is standing, spray a small baking sheet with cooking spray and set aside.
Then, whisk together the egg white, 1 teaspoon Truvia, and ¼ teaspoon cinnamon in a small bowl. Add in the chopped pecans and mix until the pecans are well coated. Place the pecans into a small strainer to eliminate any excess egg white. Spread them onto the prepared baking sheet and set aside.
Divide the pumpkin mixture evenly between 6 muffin cavities, gently spreading out evenly. Bake until they feel set and the edges just begin to go golden brown, about 30 minutes.
During the last 10 minutes of baking time, place the pan of pecans in the oven to toast them. Watch them carefully to make sure that they don’t burn. Once cooked, let the muffins and nuts cool for 5 minutes in the pan.
Stir together the remaining Truvia and cinnamon and place into a shallow plate. Remove the muffins from the muffin tin and gently roll the sides and tops in the cinnamon mixture. Take a few pecans and gently stick them inside the top of the muffins.