Pumpkin Spice Short Cakes

Happy Halloween to all out there who celebrating. Seattle is looking so gorgerous and splashed with colors like oranges, red and green.. maples leaves, apples, pumpkins.Well, I am not a big fan of pumpkin but since it's season to celebrate thought will bake some....

1/2 cup (1 sticks) unsalted butter, softened
1 1/4 cup sugar
3 large eggs
1 cup pumpkin puree (I prepared it at home you can also use canned)
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 cup all-purpose flour
2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fresh-ground nutmeg

Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat cake pans with softened butter and set aside.

Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.

Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.