Preheat your oven to 350ºF (180ºC). Spray a 9×5-inch loaf pan with baking spray and line a sheet pan with foil. Set both aside.

In a medium-large bowl, whisk the 3 large eggs vigorously until smooth. Add 1½ cups pumpkin puree and continue whisking until combined.

Add ⅔ cup sunflower oil, 1 cup sugar, ½ cup light brown sugar, and 2 teaspoons vanilla extract. Mix well until the mixture is smooth and homogenous.

Sprinkle 2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 1 teaspoon baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt evenly over the pumpkin mixture. Stir until all dry ingredients are thoroughly incorporated.

Add 1½ cups all-purpose flour and stir just until no large lumps of flour remain; avoid over-mixing.

In a small bowl, combine 3 tablespoons pepitas, 1 teaspoon honey or maple syrup, and ½ teaspoon sunflower oil. Microwave for 10-15 seconds to thin the honey and mix thoroughly.

Pour the batter into the prepared loaf pan, smooth the surface with a spatula, and evenly scatter the pepita topping over the batter.

Place the loaf pan on the prepared sheet pan and bake for 55-65 minutes. Check after 40-45 minutes and tent with foil if necessary to prevent over-browning.

Bake until a toothpick inserted into the center comes out clean or the temperature reads between 195-205ºF.

Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.