Pumpkin Butterscotch Cupcakes

So you may have seen me post this about this. Well, I don't ever follow recipes exactly. I use other recipes for inspiration at times. I like to make it my own. In fact, writing some of these recipes is sometimes extremely difficult because I can't seem to measure anything when I cook. I'm more of an eye-baller, if you will. Last year, during the holiday season. I made these cupcakes and they were TO DIE FOR! To get ready for my pumpkin phase in October (as mentioned... here), I wanted to start you off with an old favorite.

Pumpkin Butterscotch Cupcakes

1 2/3 cups (11-oz. pkg.) Butterscotch flavored morsels, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/3 cup white chocolate morsels
1/3 cup evaporated milk

Preheat oven to 350° F.

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on med-high power for 1 minute; stir. Microwave in 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared cupcake pan with liners.

Bake for 20-25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Drizzle with butterscotch sauce (see below).

Butterscotch Sauce:
Heat 1/3 cup evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining butterscotch morsels and add white chocolate morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.