4 eggs
2 c. sugar
2 c. flour (all-purpose)
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
2 c. mashed and cooked pumpkin
1/2 c. vegetable oil
1/2 c. milk
1/2 c. chopped pecans
1/2 c. chopped dates (optional)
cream cheese frosting (if desired)

Beat eggs at medium speed until well blended. Add sugar, flour, soda, baking powder, nutmeg, pumpkin, oil and milk. Stir until well mixed; add nuts and dates, if using. Place paper baking cups in muffin tins. Spray with cooking spray. Fill cups 3/4 full with pumpkin mixture.

Bake at 350°F for 20 to 25 minutes. Remove cupcakes from pan and let cool before spreading on frosting or eat warm.