Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large mixing bowl, combine the pumpkin puree, Nutella, granulated sugar, and eggs, whisking until smooth and creamy.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.

Fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.

Fill each muffin liner about two-thirds full, and add a dollop of Nutella on top.

Bake for 20-22 minutes, checking for doneness with a toothpick.

Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.