Preheat oven to 350 degrees F (175 degrees C). Grease muffin tin with Non-Stick Baking Spray (as needed).
Combine All-Purpose Flour (1 1/2 cup), Baking Soda (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/2 teaspoon), and Salt (1/2 teaspoon) in a large bowl and mix until combined.
Add Banana (1), Pumpkin Purée (1 cup), Vanilla Extract (1 teaspoon), Egg (2), Maple Syrup (1/2 cup), and Olive Oil (3 tablespoon) to a medium-sized bowl. Pour wet ingredients into dry and stir until well combined.
Combine the Maple Syrup (2 tablespoon) and Ground Cinnamon (2 teaspoon) in a small bowl.
Evenly distribute batter throughout the muffin tin, filling each cup about ¾ full.
Top each muffin with about 1 teaspoon of the maple swirl mix and swirl/marble, using a fork, knife, or kabob skewer.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes on a cooling rack, remove muffins from the tin and enjoy!