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

2. In a bowl, whisk together flour, baking soda, salt, nutmeg, cloves, and 1 teaspoon cinnamon.

3. In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.

4. Fold dry ingredients into wet ingredients until just combined.

5. In a small bowl, mix remaining cinnamon with milk and 2 tablespoons sugar to form swirl mixture.

6. Divide half the batter among pans, top each with swirl mixture, then cover with remaining batter and a second swirl.

7. Bake 25–30 minutes or until a toothpick inserted comes out clean.

8. Cool in pans 10 minutes, then transfer to a rack to cool completely.

9. Serve warm or room temperature, optionally with butter, cream cheese, or a vanilla glaze.

10. Store cooled loaves in an airtight container up to 4 days or freeze for up to 3 months.