Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with non-stick spray.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, cloves, salt, and brown sugar until well combined. This creates an even dry mixture for the batter.
In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vegetable oil until smooth and slightly frothy. This ensures the wet ingredients are well integrated.
Pour the wet mixture into the bowl with the dry ingredients, then gently fold everything together with a spatula until just combined. Do not overmix to keep the muffins tender.
Add the chopped toasted pecans to the batter and fold them in evenly, distributing the nuts throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. You should get about 12 muffins.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Observe the muffins' golden crust and soft, moist crumb with visible pecans peeking through. They are ready to enjoy warm or at room temperature.
