# Ingredients:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves (optional)
→ Wet Ingredients
10 - 1 cup unsweetened pumpkin purée
11 - 2 large eggs
12 - 1/3 cup vegetable oil or melted butter
13 - 1/4 cup milk (dairy or plant-based)
14 - 1 teaspoon vanilla extract
→ Optional Add-ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup chocolate chips
# Instructions:
01 - In a large bowl, whisk together all dry ingredients until evenly mixed.
02 - In a separate bowl, beat together pumpkin purée, eggs, vegetable oil or melted butter, milk, and vanilla extract until smooth.
03 - Add the wet mixture to the dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Fold in walnuts or pecans and/or chocolate chips if using.
05 - Lightly grease a large microwave-safe mug (at least 12 ounces). Fill halfway with batter (approximately 1/2 cup). Microwave on high for 2 to 3 minutes until set; insert a toothpick to check doneness. Allow to cool for 1 to 2 minutes before serving.
06 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. Pour all batter into the pan, smoothing the top evenly.
07 - Bake for 40 to 50 minutes until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
08 - Remove from pan onto a wire rack and cool completely before slicing and serving.
