1⅓ cup buttermilk (*Note: the original recipe calls for 2⅓ cups buttermilk, which I felt was a little heavy. Here, I’m cutting it down with whole milk for a milder taste. But feel free to use all buttermilk and no whole milk!)
1 cup whole milk
2 eggs
2 Tbsp. butter, melted
2½ cups cooked macaroni, preferably elbows or small shells, drained and cooled
Lots of Ingredients…. but I think it’s gonna be worth it!!
For the cake:
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup brown cup sugar
1/2 cup granulated sugar
1 cup (2 sticks) butter, room temperature
2 eggs
2 (15 ounce) cans pumpkin puree For the cinnamon swirl:
1/2 cup brown sugar
1/4 cup butter
1 tablespoon cinnamon For the crumb topping:
1/2 cup all purpose flour
1/4 cup butter, cold and cut into small squares
1/2 cup brown sugar
2 teaspoons cinnamon For the glaze:
1 cup powdered sugar
2 tablespoons milk or cream
INGREDIENTS
Do It And How 