Preheat oven to 350F
Line two muffin tins with 24 cupcake liners. (I used aluminum liners and they came out perfectly clean.)
Melt butterscotch morsels over double-boiler or in microwave for about 30 seconds, stirring and heating again until JUST melted.
In one large bowl, combine the Flour, Sugar, Baking Powder, Spice and Salt. Whisk together until blended.
In a mixing bowl, lightly blend the pumpkin and vegetable oil.
Add the melted butterscotch chips and vanilla and blend just for a minute. Add eggs one at a time until incorporated.
Add the flour mixture in 4 portions, blending just until moistened. Beat at medium for two minutes.
Fill cupcake liners 3/4 full. (I use an ice-cream scoop.) Make sure all the liners are well-seated in the tin and bake for 15-18 minutes, or until a toothpick inserted into an inner cupcake comes out clean.
Cool on a wire rack for 10 minutes, then remove from tin and cool completely