2 cups sugar
2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
2 cups mashed cooked pumpkin(or one 16 oz. can pumpkin)
1/2 cup vegetable oil
1/2 cup milk
1/2 cup pecans
1/2 cup chopped dates(optional)
Purchased cream cheese frosting(optional)
Beat eggs at medium speed with an electric blender until blended.
Add sugar flour baking soda baking powder nutmeg pumpkin oil and milk.
Stir in pecans and dates if desired.
Place paper cups in muffin pans, and lightly coat with cooking spray.
Spoon batter into cups, filling three-fourths full.
Bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
Remove cupcakes from pan and cool completely on a wire rack. Spead with frosting if desired.