Grease 6 muffin tin wells with butter and coat lightly with rice flour. I like using a tea ball to do the dusting. It helps control the coverage and helps you get deep into the wells. If you would like to skip this step, you can use cupcake liners. Christine does.  

In a medium bowl, whisk together the pumpkin, brown sugar, white sugar, egg, and canola oil or melted coconut oil. (I imagine melted butter could work too.) 

In a small bowl, combine gluten free flour, pumpkin pie spice, baking powder and salt. Whisk well to make sure all ingredients are mixed together. A sifter may even come in handy for this. 

Add the ingredients to the dry ones, and blend together until all of the flour mixture is incorporated. Gluten free batters usually benefit from a bit of a resting period. If the batter seems incredibly thick, you can add one tsp of water at a time to achieve usual muffin batter thickness. 

Preheat the oven to 350 degrees while your batter is resting.

Fill the muffin wells with a small scoop of pumpkin batter. I used a one oz Pampered Chef scoop, and then tamped the batter down by giving my muffin tin a few "gentle" whacks on the counter to level the batter. 

On top of the batter, add approximately one teaspoon of chocolate spread. Fill muffin wells with remaining batter, and gently tap the muffin tin again to level the batter.  

Finally add a touch of chocolate spread on top, and swirl into the pumpkin muffin batter. 

Bake at 350 degrees for 20-25 minutes. Allow to cool before serving.