Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together. Set aside.
In another medium-sized bowl, combine the sugars, eggs, oil, and mashed sweet potato until smooth.
Add the wet ingredients to the dry and mix until just combined. Fold in the pecan pieces.
Divide the batter between the muffin cups (they will be very full). Top with a few more pecan pieces. Drizzle the top of each muffin with a little honey. The honey helps the pecans on top to get candied a bit while baking.
Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.