Preheat your oven to 350°F (175°C) and prepare a muffin tin.

In a mixing bowl, combine pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

In a small bowl, mix melted butter, brown sugar, and ground cinnamon to form a swirl paste.

Fill muffin tins two-thirds full with batter, top with cinnamon swirl, and gently mix.

Bake for 20–25 minutes until golden brown and a toothpick comes out clean.

Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

Whisk together powdered sugar, vanilla extract, and milk to make the glaze.

Drizzle the cream cheese glaze over cooled muffins and serve.