4 eggs 2 cups caster 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)
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. Spoon batter into cups, filling half full. Bake at 175c 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.
