Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with paper tins.
Chop the Roasted Pecans (1 cup). Grate the Sweet Potato (1 cup).
Whisk Whole Wheat Pastry Flour (2 cup), Baking Powder (2 teaspoon), Baking Soda (2 teaspoon), Ground Ginger (2 tablespoon), Ground Cinnamon (1 tablespoon), Ground Nutmeg (1/4 teaspoon), and Salt (1 teaspoon) together in a bowl. Add in Vanilla Extract (1 tablespoon).
Beat Canned Pumpkin Purée (1 1/3 cup), Almond Milk (2/3 cup), Maple Syrup (2/3 cup), Blackstrap Molasses (1/4 cup), and Ground Flaxseed (1/4 cup) together for about a minute. This step helps the flaxseed gel with the other ingredients.
Whisk in Coconut Oil (1/2 cup) and grated Sweet Potato.
Slowly add the dry ingredients to the wet ones. When almost fully incorporated, fold in toasted pecans until just combined.
Scoop 1/4 cup of the batter into each muffin tin. Sprinkle with Unsweetened Shredded Coconut (to taste) and push a Pecan Halves (to taste) the center of each muffin.
Bake in preheated oven for 22 minutes, or until a toothpick comes out clean.
Let cool in the pan for 5 minutes before taking them out of the pan and finish cooling on a cooling rack.