Move oven rack to middle position and preheat to 350 degrees F. Line a standard muffin tin with paper liners; set aside.
In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until combined; set aside.
Using an electric mixer or stand mixer fitted with paddle attachment beat butter on medium until light in color, about 2 minutes. Add honey, egg, and pumpkin and beat until combined, about 1 minute. Slowly add flour mixture, and mix until just blended and no flour streaks remain. Fold in pecans.
Scoop batter into muffin cups using a 4-tablespoon scoop (if you don’t have a scoop just distribute batter evenly). Sprinkle a pinch of Wilton White Sparkling Sugar over each muffin cup. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Remove muffins from pan and place wire rack to cool. Serve warm or at room temperature.