# Components:
→ 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
# Method:
01 - In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
02 - In a separate bowl, beat pumpkin purée, eggs, vegetable oil or melted butter, milk, and vanilla extract until the mixture is smooth.
03 - Pour wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Fold in chopped nuts or chocolate chips if desired.
05 - Lightly grease a microwave-safe mug (at least 12 ounces). Fill the mug halfway with batter (about 1/2 cup). Microwave on high for 2 to 3 minutes until set and a toothpick inserted comes out clean. Allow to cool 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 and smooth the top. Bake for 40 to 50 minutes until golden and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
