Pumpkin-Chip Cupcakes

Preheat oven to 350 degees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups or grease muffin cups; set aside.

Combine flour, sugar, baking powder , baking soda, salt and cinnamon in medium bowl.

In another medium bowl, combine eggs, pumpkin, and oil. Add all at once to flour mixture; stir just until moistened. Fold in pecans and chocolate pieces. Spoon batter into prepared muffin cups, filling each about two-thirds full.

Bake for 20 to 25 minutes or until toothpick inserted near centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups. Cool on wire rack. Tint frosting as desired; spread over cupcakes. Top with multicolor sprinkles. Makes 15 servings.