In a large bowl beat the egg and the sugar with an hand mixer until the batter is fluffy.
Add the oil, the vanilla extract, the pumpkin purea and the milk to the bowl and continue to whisk until all the ingredients are well incorporated.
In a separate bowl, combine together flour, baking powder, cinnamon and salt.
Progressively incorporate the dry ingredients to the wet ingredients one spoon at a time. Stir until all the ingredients are well combined (but don't overmix!).
Finally incorporate the nuts and the chocolate chips to the batter
Transfer the batter to a cake mold (18 cm diameter) lined with parchment paper
Cook in the oven at 180° for 35 minutes. Your Pumpkin Cake is ready! Let it cool completely, decorate with icing sugar and enjoy!
Notes
For this recipe we have used a type 1 flour, but any other flour works. You may just need to adjust the liquid in the recipe accordingly (white plain flour absorbes less liquid than type 1 or wholemeal flour). For more information about flours check our article "Demystifying Italian and British wheat flours"Pecan nuts can be substituted with any other nuts of your choice