Preheat oven to 350 degrees. Grease a muffin tin (or use paper liners) and set aside.
In a large bowl, combine the flour, brown sugar, white sugar, baking soda, salt, baking powder and all of the spices. Whisk to combine well.
In a separate bowl, whisk together the pumpkin pie mix, eggs, vegetable oil, orange extract and lemon juice. Stir in the pecans.
Add the dry mix into the wet mix. Using a spoon, stir the muffin batter until just combined. (Do not over mix). Let rest 5 minutes.
Fill each muffin tin two-thirds full with batter. Bake for approximately 18 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove pan from oven and let rest on a wire rack for 5 minutes. Carefully remove the muffins from the pan and cool on a wire rack.
Cooking times will vary based on your oven.
For optional glaze, heat caramel sauce and ¼ cup of butter in microwave. (Heat in increments, stirring until smooth and of desired consistency.) Drizzle over warm muffins.