Preheat oven to 350°. Line your muffin pan with paper liners and set aside.
In a large mixing bowl, add the pumpkin, eggs, oil and both sugars. Mix until combined.
In a medium mixing bowl, add the flour, pumpkin pie spice, cinnamon, baking powder and salt. Whisk to combine.
Add half of the dry ingredients to the wet mixture and stir. Poor in half of the milk and stir again. Repeat.
Transfer the batter to the muffin cups, filling 3/4 of the way from the top.
Add the Nutella to a small microwave safe bowl. Microwave for 30-40 seconds and stir until completely melted and smooth.
Drop a teaspoon of the Nutella into the center of each muffin cup. Using a toothpick, swirl the Nutella into the pumpkin batter.
Bake for 20 minutes or until an inserted toothpick comes out clean.
Remove from oven and allow to cool in the pan on a wire rack for 10 minutes.
10. Serve with additional Nutella spread, butter or maple syrup.