Blend the wet ingredients and the spices in a blender until smooth and creamy.
Combine the dry ingredients in a big mixing bowl.
Add the wet ingredients to the dry ingredients bowl and combine with a spatula, without overmixing.
Add the chopped pecans and fold them into the batter.
Fill the muffin cups with batter, as high as the liner. Top with the rest of the pecan nuts.
Bake for 35 minutes at 350F. They will be golden brown and no longer soft to touch. Let them cool down for about 10 minutes before removing them from the pan. Dust with inulin powder and serve.