Preheat your oven to 350˚F to ensure it reaches the right temperature by the time you're ready to bake. While the oven is preheating, spray a 12-count muffin tin thoroughly with non-stick cooking spray. This will help the muffins release easily after baking.

In a medium bowl, add the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk everything together until the spices and baking soda are evenly distributed in the flour. This ensures consistent flavor and rise throughout the muffins.

In a large bowl, combine the white sugar, packed light brown sugar, olive oil, melted and cooled butter, and eggs. Whisk vigorously for about 2 minutes, until the mixture becomes smooth and homogeneous. Then add the mashed ripe bananas, pumpkin puree, and vanilla extract, whisking again until everything is well combined.

Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Using a spatula, gently fold the mixtures together just until no streaks of flour remain. Be careful not to overmix, as this can make the muffins dense instead of tender. I like to gently scrape the bottom and sides of the bowl to ensure everything is incorporated.

Fill each cavity of the prepared muffin tin about ¾ full with the batter from Step 4. Place the tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, allow the muffins to cool slightly in the tin before transferring to a wire rack. For extra moist muffins, I let them rest for about 5 minutes in the pan before removing them.