butterscotch pumpkin bundt cake
 Everything about it says "autumn." Even my daughter, who doesn't care for pumpkin pie, loves this cake.  I love this cake and have been known to eat it for breakfast, lunch and dinner. It's a good thing that we typically make it only during the fall/winter.

Also, canned pumpkin is an indispensable convenience. My cousin tried one year to core, seed, cook, strain and flavor pumpkin. Messy, takes way too long, can be stringy, and does not yield much for all that work. Hence, canned pumpkin.
2 big handfuls less than a bag of butterscotch chips (about half the bag)
2 cups flour
1 1/4 cup white sugar
1T baking powder
1 1/2t cinnamon
1t salt
1/2t nutmeg
1 can pumpkin (about a cup)
1/2 cup oil (*not* olive or sesame)
3 eggs
Pre-heat oven to 350 degrees. Grease and flour bundt pan (Todd uses Pam). Microwave butterscotch chips on medium for about 1 minute, Check on it. Microwave in 10-20 second intervals until smooth and melted.

Sift together flour, sugar, baking powder, cinnamon, salt and nutmeg.  In another bowl, mix together melted butterscotch, pumpkin, oil, eggs and vanilla. Stir in dry ingredients and pour into the bundt pan.

Bake 40-50 minutes or until a toothpick pierced to the center of the cake comes out clean. Cool completely, then flip out.