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.

To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.

To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.

Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.

Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.

Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.

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).

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. If the tops brown too quickly, loosely drape aluminum foil over the top.

Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.