Prep the pans. Grease four 5.5-inch mini loaf pans with non-stick cooking spray and dust lightly with flour.

Whisk the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.

Whisk the wet ingredients. In a separate bowl, whisk the pumpkin purée, vegetable oil, eggs, and vanilla extract until completely smooth.

Combine. Pour the wet mixture into the dry. Fold with a spatula just until no dry streaks of flour remain — about 12 to 15 strokes. The batter will look slightly lumpy. Do not overmix or the bread will be dense.

Add the nuts. Toss 1 cup of the cooled toasted nuts with 1 teaspoon of flour, then gently fold into the batter.

Fill the pans. Divide the batter evenly among the four mini loaf pans, filling each about two-thirds full. Sprinkle the remaining ½ cup of nuts over the tops.

Air fry. Place the pans in the air fryer basket in a single layer, leaving space between them. Do not stack. Air fry at 320°F for 28–35 minutes, working in batches if needed.

Test for doneness. Starting at 25 minutes, insert a toothpick into the center of a loaf. It should come out with a few dry crumbs and no wet batter. If the tops brown too quickly, tent loosely with foil.

Cool. Let the loaves cool in their pans for 10 minutes, then turn out onto a wire rack and cool completely before slicing.