Preheat oven to 350 degrees F (180 degrees C).
Grease a muffin tin, or use paper liners, and set aside.
In a large bowl, combine All-Purpose Flour (3 cup), Brown Sugar (1 cup), Caster Sugar (1 cup), Baking Soda (2 teaspoon), Salt (1 teaspoon), Baking Powder (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon), Ground Allspice (1/2 teaspoon), and Ground Ginger (1/2 teaspoon). Whisk to combine well.
In a separate bowl, whisk together Canned Pumpkin Pie Mix (2 cup), Egg (3), Vegetable Oil (2/3 cup), Orange Extract (1/2 teaspoon), and Lemon Juice (1/2 teaspoon). Stir in the Pecans (1 cup).
Add the dry mix into the wet mix. Using a spoon, stir the muffin batter until just combined, do not over mix. Let rest 5 minutes.
Fill each muffin tin two-thirds full with batter. Bake for approximately 18 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove pan from oven and let rest on a wire rack for 5 minutes. Carefully remove the muffins from the pan and cool on a wire rack.
For optional glaze, heat Caramel Sauce (1/4 cup) and Butter (1/4 cup) in microwave, heat in increments, stirring until smooth and of desired consistency. Drizzle over warm muffins. Serve and enjoy!