Preheat your oven to 350°F and generously spray your muffin tin with cooking spray, making sure to coat the bottom and sides of each cup. While the oven heats, gather all your ingredients and measure them out—this ensures you won’t scramble for items mid-mixing. I like to let my eggs and bananas come to room temperature naturally while I prep; room temperature eggs incorporate more smoothly into the batter and create a lighter crumb.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Whisking the dry ingredients together distributes the leavening agent and spices evenly throughout the flour, which prevents streaky cinnamon flavor and ensures consistent rising. Set this mixture aside.

In a large bowl, whisk together the sugar, brown sugar, olive oil, and melted butter until well combined. Add the room temperature eggs one at a time, whisking well after each addition to incorporate air and create a fluffy base. Once the eggs are fully incorporated, add the mashed bananas, pumpkin puree, and vanilla extract, stirring until everything is evenly mixed. For the best sweetness, I make sure my bananas are very ripe with brown spots—this natural sugar intensifies the muffin flavor without needing extra sweetener.

Pour the wet ingredient mixture into the bowl with the dry ingredients from Step 2. Using a spatula or wooden spoon, fold gently until just barely combined—some small streaks of flour are fine. Overmixing at this stage will overdevelop gluten and create tough, dense muffins instead of tender ones. Stop as soon as you don’t see dry flour anymore.

Divide the batter evenly among the muffin cups, filling each about three-quarters full. This leaves room for the muffins to rise without overflowing. Place in the preheated 350°F oven and bake for 18–20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs clinging to it. Remove from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack.