1. Preheat oven to 350°F (175°C) and grease or line eight mini loaf pans.

2. In a bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl beat eggs with pumpkin puree, granulated sugar, brown sugar, and melted butter until smooth.

4. Fold dry ingredients into wet ingredients until just combined and batter is thick but pourable.

5. In a small bowl mix sugar and cinnamon for the swirl.

6. Divide half the batter among the mini pans, sprinkle cinnamon sugar over each, then top with remaining batter and swirl lightly with a knife.

7. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean with few crumbs.

8. Let loaves cool in pans for 10 minutes, then transfer to a rack to cool completely.

9. Wrap cooled loaves in plastic wrap or foil for storage at room temperature up to 3 days or refrigerate up to one week.