1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners or grease.

2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.

3. In a separate bowl whisk pumpkin puree, eggs, milk, melted butter, and vanilla until smooth.

4. Pour wet ingredients into dry and fold gently until just combined without overmixing.

5. In a small bowl mix brown sugar, cinnamon, and softened butter to make cinnamon roll filling.

6. Spoon half of the muffin batter into each cup, add a teaspoon of filling, then top with remaining batter.

7. Warm chocolate hazelnut spread slightly and add a dollop to each muffin, swirling with a skewer for a marbled effect.

8. Bake 18–22 minutes or until a toothpick comes out mostly clean; cool in pan 5 minutes then transfer to a rack.

9. For glaze, whisk powdered sugar with milk until drizzling consistency and add a pinch of cinnamon if desired.

10. Drizzle glaze over warm muffins, serve with coffee or tea, and store cooled muffins in an airtight container.