Preheat oven to 350 F.
Blend two large bananas in a blender or food processor until completely smooth.
Add applesauce, pumpkin, and almond milk. Blend until combined.
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
Whisk in brown sugar and set aside.
Pour wet ingredients until bowl with dry ingredients.
Stir until just combined. Do not over stir.
If you'd like, you can fold in ½ cup of chocolate chips, or chopped nuts.
Using a measuring cup scoop ¼ cup of batter into muffin cups filling ¾ of the way full.
Bake 18-20 minutes or until a toothpick inserted into center comes out clean.
Cool in muffin trays for 5 minutes. Remove and allow to cool completely on metal cooling rack. Store at room temperature.