Pumpkin Pecan Cupcakes and Loaf cake

hi fans, heres another recipe you can make ahead, pumpkin pecan cupcake, this recipe is strictly from my neighborhood longtime friend miss Sandy Tidwell's  long lost husband's family tree and it turned out super excellent. this recipe is so easy and kids can help make this. this might get entered for 2015 san mateo county fair sibby's cupcake contest, not for sure yet until I get the contest catalog online. so its dark and I am going to take a break from cooking until I get new lights from the kitchen by my dad. so please there is more recipes coming your way

Pumpkin pecan Cupcakes

1 can pumpkin puree such as libby's
1 cup canola oil
4 eggs
2 cups sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans
cream cheese frosting, you can use betty crocker, but got mine from a dollar store to save
some cash on me! or homemade is best!

method
preheat oven to 350 beat eggs, oil, sugar and pumpkin together. in a another bowl combine flour, baking soda, baking powder, cinnamon and salt. gradually stir into the pumpkin mixture until incorporated and blended well. scoop into cupcake lined pans (use liners for the cupcakes) fill almost full, but make sure they all look the same. you can also put some batter leftover in a loaf pan. bake for 30 minutes. until toothpick is inserted when comes out clean let cool completely. then frost with cream cheese frosting and pecans and enjoy!