Preheat your oven to 350°F (175°C). Grease and flour mini loaf pans.

In a mixing bowl, combine pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix well until everything is blended smoothly.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg to ensure the dry ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

In another small bowl, mix brown sugar and ground cinnamon for the swirl.

Pour half of the batter into the prepared mini loaf pans. Evenly sprinkle with the cinnamon-sugar mixture, then add the remaining batter on top.

Use a knife to gently swirl the cinnamon mixture into the batter, creating a lovely pattern.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the mini loaves to cool in the pans for about 10 minutes before carefully removing them.