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

In a large mixing bowl, combine pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Mix until smooth and creamy (2-3 minutes).

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

Fold the dry ingredients into the pumpkin mixture until just combined.

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

Fill each muffin liner halfway with pumpkin batter, then add a spoonful of cinnamon swirl mixture on top and cover with more batter, swirling gently with a toothpick.

Bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Prepare the cream cheese glaze by mixing powdered sugar, vanilla extract, and milk until your desired consistency is reached.

Drizzle the cream cheese glaze over the cooled muffins before serving.