# 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
# Directions:
01 - In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices until evenly mixed.
02 - In a separate bowl, beat pumpkin purée, eggs, oil, milk, and vanilla extract until smooth and homogenous.
03 - Add wet mixture to dry ingredients and gently stir until just combined, taking care not to overmix.
04 - Fold in nuts or chocolate chips if desired, distributing evenly throughout the batter.
05 - Lightly grease a microwave-safe mug (minimum 12 oz capacity). Fill halfway with batter (about 1/2 cup).
06 - Microwave on high for 2 to 3 minutes until set and a toothpick inserted emerges clean. Allow to cool 1-2 minutes before serving.
07 - Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan, then pour batter inside and smooth top.
08 - Bake for 40 to 50 minutes until golden brown and a toothpick inserted in the center comes out clean.
09 - Allow to cool in pan for 10 minutes before transferring onto a wire rack to cool completely.
