pumpkin pecan cupcakes (perfecting for san Mateo county fair 2016)

Hi foodies it's chef ava marie here i hope you all had a great Easter weekend with loved ones like i did i made the family pumpkin pecan cupcakes. The little kids loved it and im going to possibly win 1st or 2nd placein 2016. I must wow the culinary experts that went into culinary arts programs like michael symon for example. Im just a rachael ray with autism who is a home chef and blogger and cooking  instructor and is totally like rachael ray in a way but with autism. So please make these pumpkin pecan cupcakes at home enjoy

Pumpkin pecan cupcakes

1 15 oz can pumpkin puree
1 cup canola oil
4 eggs
2 cups sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
24 pecans whole
1 tub cream cheese frosting ( or home made will make my own during the fair time )
Method
Preheat oven to 350
line 24 cup cake pans with liners. Set aside. In a bowl beat eggs, oil pumpkin and sugar by hand. Im a smaller bowl mix dry ingredients except pecans and frosting. Add to flour mixture mix to combine. Pour into cupcake lined pans almost full bake for 25 minutes or until tooth pick is inserted comes out clean in center. Let cool completely before frosting. Then frost cupcakes then top with a piece of pecan and serve enjoy