Put the flour, pumpkin pie spice, baking powder, salt, brown sugar, pumpkin puree, oil, and milk in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork until smooth. Add in the chocolate chips.
Microwave for about 1 1/2 minutes, or until the edges of the top are dry and the edges of the pumpkin bread have pulled away from the sides of the mug. Do not overcook; the pumpkin bread will continue to cook a bit after taking it out of the microwave.
Cool slightly. Serve topped with cream cheese frosting, chopped pecans, and caramel sauce, if desired.
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brandDAIRY-FREE: To make my recipes dairy-free just substitute the butter and milk with plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.DAIRY FREE CHOCOLATE: These are my favorite dairy-free chocolate chips. VARIATION YOU CAN APPLY TO THIS RECIPE:
If desired, try adding milk chocolate, white chocolate, or dark chocolate, instead of the semi-sweet chocolate chips.
You can even add chopped pecans and/or walnuts to the batter.
Substitute milk for orange juice for an extra layer of flavor.
Instead of using pumpkin pie spice, you can add ¼ teaspoon ground cinnamon + 1/8 teaspoon ground ginger + 1/8 teaspoon ground cloves.