Preheat oven to 350°F (175°C). Grease 4–5 mini loaf pans (about 5x3 inches) or line with parchment.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

In a large bowl, whisk pumpkin, oil, sugars, eggs, vanilla, and milk until smooth.

Stir in the dry ingredients until just combined. Fold in any add-ins you’d like.

Divide batter evenly among pans, filling about ⅔ full.

Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Cool 10 minutes before removing from pans.

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment.

Prepare the batter as directed above.

Pour into the loaf pan and bake for 50–60 minutes, until a toothpick comes out clean. (Cover loosely with foil if the top browns too quickly.)

Cool in the pan for 15 minutes, then transfer to a wire rack.