Prepare the pans. Grease two 5¾ x 3-inch mini loaf pans with non-stick cooking spray or a light coating of olive oil. Confirm they fit in your basket with room for air to circulate.

Combine the dry ingredients. In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and pumpkin pie spice.

Add the wet ingredients. Add the pumpkin puree, eggs, vegetable oil, and vanilla extract to the bowl. Stir with a spatula just until no streaks of flour remain. Do not overmix.

Fill the pans. Divide the batter evenly between the two prepared pans, filling each no more than two-thirds full. Smooth the tops.

Air fry. Place the pans in the air fryer basket and cook at 320°F for 28 to 35 minutes, checking at 25 minutes.

Test for doneness. Insert a toothpick into the deepest part of the center. It should come out clean or with a few dry crumbs. If it comes out wet or tinted orange, air fry 3 more minutes and test again. If the tops are browning too quickly, tent loosely with foil.

Cool. Rest the loaves in the pans for 10 minutes, then turn out onto a wire rack and cool completely — about 30 minutes.

Make the glaze. Whisk the powdered sugar, milk, and vanilla until smooth and pourable. Add milk ½ teaspoon at a time if it is too thick.

Glaze and serve. Drizzle the glaze over the fully cooled loaves. Dust with cinnamon or pumpkin pie spice. Slice and serve.