Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger granulated sugar and brown sugar in a bowl.
In another large bowl, mix olive oil, vanilla extract, eggs, pumpkin puree and banana puree.
Mix dry ingredients with wet ingredients until just combined.
Pour the batter in the muffin liners until they are ¾th full.
Sprinkle chopped pecans on top.
Bake for 5 minutes and then reduce the temperature to 350 Degrees F.
Bake for another 15-18 minutes until a toothpick inserted in the centre comes out clean.
Remove the pan from the oven and let it rest for 10 minutes.
Remove the muffins from the pan and cool on a wire rack.
Notes
After adding dry ingredients with wet ingredients, do not mix a lot. The two must just come together.You can add some chopped pecans in the batter too.