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Preheat oven to 375°F and line a 12 cup muffin pan
In a large bowl, whisk sugars, avocado oil and melted butter. Then add eggs, vanilla, buttermilk and applesauce until smooth
To the wet ingredients, add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined
Fold in the grated carrots and drained pineapple. Fill muffin liners ¾ full
In a separate bowl, add the softened cream cheese, powdered sugar and vanilla. Mix with a hand mixer until smooth
Add the cream cheese frosting to a piping bag and fill the center to the top
Bake the muffins at 375°F for 5 minutes, then lower the temperature to 350°F and bake for 18 more minutes
Cool completely before adding more frosting or refrigerate for at least 20 minutes before decorating
Decorate the top of the muffins with more cream cheese frosting and caramelized pecans
For pecans topping: chop pecans, sauté in a pan for 1 minute, add maple syrup, combine well and cool before using
Store in an airtight container in the refrigerator for up to 4 days. Warm in the microwave for 10-15 seconds before eating