Begin by combining flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, clove, and ginger in a medium bowl. Whisk to combine. In a separate medium bowl, whisk together the brown sugar, maple syrup and eggs until combined.
Next, add the coconut oil, milk, vanilla, and pumpkin purée into the egg/sugar mixture and whisk until smooth. Slowly add the dry ingredients into the wet, stirring until just combined.
Spoon muffin batter into tins, filling 3/4 the way full. Drop about 2 heaping tablespoons of nutella into the center of each muffin, pressing down gently. Top each muffin evenly with crumble topping.
Bake for 20-22 minutes, until muffins are set and a toothpick comes out clean. Let cool for 10-15 minutes before removing from pan and cooling the rest of the way on a wire rack. Loved these served warm!