Preheat your oven to 350?F and grease the muffin tin with cooking spray.

In a large bowl, mix the pumpkin puree, melted butter, sugar, egg, and vanilla extract.

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

Combine the wet ingredients and dry ingredients, mixing just until combined. Do not overmix.

In a small bowl, mix the melted butter, brown sugar, and cinnamon to create the swirl mixture.

Fill each muffin cup halfway with the muffin batter. Spoon a small amount of the cinnamon swirl mixture onto each muffin, then top with more muffin batter.

Use a toothpick or skewer to swirl the cinnamon brown sugar mixture into the pumpkin muffin batter.

Bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the outside of the muffins are golden brown.

While the muffins are baking, prepare the cream cheese glaze by whisking the softened cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a drizzling consistency.

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Drizzle the cream cheese glaze over the cooled muffins.