Directions

for the muffins:

1. Preheat oven to 325 degrees and line 24  cupcake tins with paper liners.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
3. In a large bowl, whisk oil, pumpkin puree, eggs, and sugar until combined.
4. Add dry ingredients (and pecans if adding) to wet mixture and mix until just combined. Do not overmix.
5. Divide the batter evenly so each liner is 3/4 of the way full.
6. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
7. Cool before frosting.

for the cream cheese frosting:

1. In a stand mixer with a whisk attachment, mix cream cheese and butter on a medium speed until combined.
2. Add vanilla extract and beat until combined.
3. On a low speed, add powdered sugar gradually. Once the powdered sugar is fully combined, increase the speed to high for 2-3 minutes.
4. Once muffins are cooled, frost cupcakes as desired and garnish with pecans.