Pumpkin Nutella Muffins

Holy Moly!  These are GOOD!!  I love anything pumpkin, but these are super indulgent and worth every calorie that I am sure they are stacked with!  They are ooey gooey and so good!  I actually halved the recipe because I knew 12 would be too many.  If you halve the recipe, it uses 1/2 can of pumpkin.  I've found that's about what most of the pumpkin recipes call for, so halving it makes great use out of the other half of the can.  If you want to make the whole thing, I am sure they freeze well.  They are almost more like a cupcake-and I would totally eat one for dessert!

1 – 15 oz can pure pumpkin puree
½ cup vegetable oil
2 large eggs
1 tablespoon pure vanilla extract
¼ cup light brown sugar, packed
¼ cup sugar
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cocoa powder
12 heaping teaspoons Nutella, for topping

Preheat oven to 375 degrees. Line or spray a 12-cup muffin pan, set aside.  In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.  In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.

Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.  Bake the muffins for 18-22 minutes or until a skewer comes out clean.