Preheat the oven to 350°F (175°C).

Grease the mini loaf pans with oil, butter, or non-stick spray.

In a big bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice.

In a separate bowl, whisk together the pumpkin puree, eggs, brown sugar, white sugar, oil, milk, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until no dry flour remains.

In a small bowl, mix 2 tablespoons of sugar and 1 tablespoon of cinnamon for the cinnamon swirl.

Spoon half of the batter into each loaf pan, sprinkle some cinnamon sugar mixture on top, then pour in the rest of the batter and sprinkle more cinnamon sugar. Use a butter knife to gently swirl it.

If desired, sprinkle brown sugar and chopped nuts on top.

Bake in the oven for 30–35 minutes, or until a toothpick inserted in the middle comes out clean.

Let the mini pumpkin breads cool in the pans for 10 minutes, then take them out and cool completely on a rack or plate. Slice and serve.