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Preheat oven to 350°F (175°C) and line or grease a muffin tin.
In a blender or food processor, blend pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla until smooth.
In a bowl, mix pumpkin pie spice, cinnamon, baking soda, salt, and oats (if using).
Combine wet and dry ingredients and fold in nuts if using.
Spoon batter into muffin tins, filling each about ¾ full.
Top each muffin with 2–3 whole pecans.
Bake for 22–25 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.