Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with cooking spray.

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well blended.

In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry mixture into the pumpkin mixture. Stir until just combined, being careful not to overmix.

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

Spoon about 1 tablespoon of batter into each muffin cup, followed by a teaspoon of the cinnamon sugar mixture. Add another tablespoon of batter over the cinnamon mixture, then top with another teaspoon of cinnamon sugar.

Bake in the oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

While the muffins are baking, prepare the cream cheese glaze by beating the softened cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract until creamy.

Allow the muffins to cool for a few minutes, then drizzle the cream cheese glaze over them.

Serve warm for a delicious fall treat that everyone will love!