• Preheat oven to 325°
• In a medium size bowl, whisk flour, baking powder, cinnamon, salt together and set aside.
• In a large mixing bowl, beat eggs, on low speed, until they are mixed well with a foamy appearance.
• Gradually add sugar and beat for one minute.
• Add oil and mix until combined.
• Next, add dry ingredients to wet ingredients, alternating with pumpkin mix, ending with dry ingredients. Mix on low speed until smooth.
• Stir in pecans.
• Spoon into lined cupcake tin and bake for 22 minutes or until tooth pick inserted comes out clean.

For the Cream Cheese Frosting

• Beat on medium speed, cream cheese, butter and vanilla in a large mixing bowl.
• Slowly add the powdered sugar and beat on low speed until well blended.
• Add pumpkin pie spice and mix until well combined.