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. Stir until smooth.

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

Fold the dry ingredients into the wet mixture until just combined, leaving some lumps.

Prepare the cinnamon swirl by mixing melted butter, brown sugar, and ground cinnamon in a small bowl.

Spoon the muffin batter into the liners and add the cinnamon swirl mixture, swirling it through the batter.

Bake for 20-25 minutes or until a toothpick inserted comes out clean.

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

While cooling, whisk together powdered sugar, vanilla extract, and milk for the glaze.

Once cooled, drizzle the cream cheese glaze over the muffins and enjoy!