Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease each cup.

In a large bowl, combine the wet ingredients: pumpkin puree, melted butter, sugar, egg, and vanilla extract.

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

Gradually add the dry ingredients into the wet mixture and stir gently until just combined.

In a small bowl, mix the ingredients for the cinnamon swirl until you have a thick paste.

Scoop batter into the muffin tin, filling each liner about two-thirds full, then add a dollop of cinnamon mixture on top.

Swirl the cinnamon mixture into the batter using a toothpick or skewer.

Bake in the preheated oven for 20-25 minutes until golden brown; a toothpick inserted should come out clean.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Whisk together the ingredients for the cream cheese glaze until smooth and pourable.

Drizzle the glaze over the cooled muffins before serving.