Moist and Easy Pumpkin and Banana Muffins

Pumpkin & Banana Muffins
0 Preheat your oven to 400°F and line your muffin pan with paper liners or lightly grease with cooking spray.
2 In a large mixing bowl, whisk together the dry ingredients - flour, baking soda, salt, cinnamon, nutmeg, and cloves - until well combined. This ensures the spices are evenly distributed in every bite.
3 In a separate bowl, combine the wet ingredients: granulated sugar, brown sugar, oil, milk, vanilla extract, mashed banana, and pumpkin puree. Mix until the texture is smooth and fully blended.
4 Add the egg and stir again until combined.
5 Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Stir only until the flour is incorporated, as your muffin batter should have a few lumps. Overmixing can lead to tough muffins.
6 Scoop the batter into the prepared muffin cups, filling each about ¾ full for the perfect muffins. Bake for 5 minutes at 400°F, then reduce the temperature to 350°F without opening the oven door. Continue baking for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7 Cool the muffins in the pan for 3 minutes before transferring them to a wire rack to cool completely.
Cinnamon Drizzle & Assembly
9 For the cinnamon drizzle, whisk powdered sugar, cinnamon, and milk in a small bowl until smooth.
10 Drizzle over the cooled muffins and enjoy.