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

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

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

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

In a small bowl, mix melted butter, brown sugar, and ground cinnamon for the swirl.

Scoop muffin batter into the tin, filling two-thirds full and adding a spoonful of cinnamon swirl on top.

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

Allow to cool in the pan for about 5 minutes before transferring to a wire rack.

For the glaze, whisk together powdered sugar, vanilla, and milk until smooth.

Drizzle the cream cheese glaze over the muffins and serve.