Averie Cooks

0 Preheat oven to 400F. Spray three 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
1 To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
2 To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
3 Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
4 Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
5 Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
6 Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).
7 Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary.
8 Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.