Trying recipes from ChatGPT to see if they’re good

Ingredients

• 120 g Pumpkin Puree (canned or homemade, well‑stirred)
• 60 g All-Purpose Flour (sifted)
• 30 g Brown Sugar (packed)
• 1 Egg (large, room temperature)
• 30 ml Milk (any dairy or plant‑based milk)
• 15 ml Vegetable Oil (neutral oil, such as canola or sunflower)
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• ⅛ tsp Salt
• ½ tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ¼ tsp Vanilla Extract

Instructions

1. Prepare Dry Ingredients

   In a small mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.

   Time: PT1M

2. Combine Wet Ingredients

   In a separate cup, beat the egg, then stir in the pumpkin puree, milk, vegetable oil, and vanilla extract until smooth.

   Time: PT1M

3. Mix Wet and Dry

   Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; a few small flour pockets are okay.

   Time: PT1M

4. Transfer to Mug

   Spoon the batter into a microwave‑safe mug or small bowl, filling no more than three‑quarters full to allow for rising.

   Time: PT30S

5. Microwave

   Microwave on high power for 90 seconds. If the top is still wet, continue in 10‑second bursts until a toothpick inserted in the center comes out clean.

   Time: PT2M

6. Cool & Serve

   Let the mug bread rest for 1 minute (it will continue to set). Then enjoy straight from the mug or turn out onto a plate.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

9 g

Fiber

3 g