Preheat oven to 350 and line a 12 cavity muffin tin.
In a medium bowl, whisk together spelt flour, cinnamon, nutmeg, ginger, salt, and baking powder and set aside.
In a large bowl, stir together the melted butter, sour cream, and pumpkin puree.
Add the eggs and vanilla to the pumpkin mixture and stir until fully combined, then stir in the cane sugar.
Add in the flour mixture and stir until just combined. Don’t over mix!
Spoon batter into lined muffin tin.
Bake for 15-20 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for about 5 minutes. Meanwhile, make the chocolate glaze.
Add chocolate chips and coconut oil in a small microwaveable bowl and microwave for 35-45 seconds. Stir well until smooth.
Transfer cupcakes from muffin tins to a wire rack that has parchment paper underneath it for easier clean up.
Drizzle the chocolate glaze over the cupcakes and sprinkle with chopped pecans.
Store covered for 2-3 days.