Nutella Cheesecake Pumpkin Muffins

I found this recipe while browsing blogs and thought they sounded absolutely delicious; they turned out delicious and even my little sister, who doesn't like admitting I'm a decent cook, enjoyed them!

• 4 whole Large Eggs
• 1-½ cup Sugar
• 1 can (15 Oz. Size) Pumpkin Puree
• 1-½ cup Vegetable Oil
• 3 cups All-purpose Flour
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• FOR THE NUTELLA CHEECAKE FILLING:
• 8 ounces, weight Cream Cheese, softened
• ½ cups Nutella
• 1 whole Large Egg

Preheat oven to 375°F. In a large bowl, beat eggs slightly. Add in sugar, pumpkin and oil and beat thoroughly. Add in remaining dry ingredients and mix until smooth.
In a small bowl, beat together cream cheese, Nutella and egg until smooth.
Place paper liners in a muffin tin. Place about 2 tablespoons of pumpkin batter into each liner, then 1 tablespoon of Nutella batter, then top with 2 more tablespoons of pumpkin batter. Bake for 18-22 minutes.
These are best served completely cooled. Makes 20 muffins.