### Instructions
**To make the Cinnamon Swirl Filling:**
1. In a small bowl, combine the brown sugar and cinnamon.
2. Add the softened butter and mix with a fork until a crumbly mixture forms. Set aside.
**To make the Muffins:**
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease generously.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, pumpkin puree, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Fill each muffin cup about two-thirds full with batter.
6. Take about 1-2 teaspoons of the cinnamon swirl filling and gently place it in the center of each muffin cup. You can use a toothpick to swirl it slightly into the batter if desired, but it’s not strictly necessary. The filling will melt and create a delicious “heart” as it bakes.
7. Bake for 18-22 minutes, or until a toothpick inserted into a muffin (avoiding the swirl) comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
### Short Tips
* **Don’t overmix the batter!** Overmixing can lead to tough muffins. Mix until just combined.
* **Room temperature ingredients (for eggs and milk) can help create a smoother batter.** However, it’s not essential for this recipe.
* **For an extra touch, dust the cooled muffins with powdered sugar or drizzle with a cream cheese glaze.**
* **Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.** They also freeze well for longer storage!
* **Want an even more pronounced cinnamon heart?** After placing the filling, you can add a tiny dollop of additional muffin batter on top of the filling before baking to fully encase it.
