Butterscotch Pumpkin Cake

1 c butterscotch chips
2 c flour
1 3/4 c sugar
1 Tbl baking powder
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1 c pumpkin
1/2 c vegetable oil
3 large eggs
1 tsp vanilla

Preheat oven to 350 degrees and grease a bundt pan.
Microwave chips in small bowl for 1 minute and at 20 second intervals until they are stirred smooth.
Combine flour, sugar, baking powder, cinnamon, salt, and nutmeg in medium bowl.  Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla in large bowl with wire whisk.  Stir in flour mixture and spoon batter into prepared pan.
Bake 40-50 minutes.  Cool in pan on wire rack for 20 minutes.   Cool completely.  Can sprinkle with powdered sugar, or a light cream cheese frosting drizzle.