Preheat your oven to 350°F.
Combine butter, pumpkin puree, brown sugar, and honey in the bowl of a stand mixer (or in a large mixing bowl, if using a hand mixer). Beat well at medium to medium-high speeds approx 2-3 minutes until well combined. There might be some visible flecks of butter but the mixture should be cohesive overall and well combined.
Add each egg one at a time, beating well between additions. Scrape down the side of the bowl before and after each egg.
Add the spice blends, salt, baking powder, and baking soda. Stir just until combined.
Add half of the flour to the pumpkin/sugar/egg/spice mixture. Gently stir the flour into the wet ingredients, scraping the sides and bottom of the bowl.
Add the sour cream or yogurt and vanilla, stir to combine.
Stir the rest of the flour into the wet ingredients until combined. Scrape down the sides and bottom of the bowl again.
Grease and flour a 9×5″ loaf pan. Pour the batter into the loaf pan and top with cinnamon sugar. Bake for 65-70 minutes or until a knife or skewer inserted into the center comes out clean.
Remove the pan from the oven. Run a knife between the edges of the pan and the loaf. Let cool in the pan for 15 minutes before turning out onto a cooling rack to finish cooling completely.