Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners.

In a medium bowl combine the flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.

In a large bowl combine the sourdough starter, butter, brown sugar, and sugar. Mix until well combined.

Add in the egg and the water. Mix well.

Add the flour mixture to the butter mixture and mix until just combined.

Fold in the pineapple, banana, and pecans.

Divide the muffin batter between 12-16 muffin cups, filling 3/4 of the way full.

Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely on a wire rack.