1. Prepare the Muffins:

Preheat your oven to 350°F (175°C). Line a nonstick muffin tin with muffin liners. In a large bowl, whisk together the melted butter (or coconut oil), erythritol, and eggs until well combined. Add the pumpkin puree and vanilla extract to the wet ingredients and mix until smooth. In a separate bowl, combine the almond flour, pumpkin spice, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until the batter is smooth and free of lumps.

2. Bake the Muffins:

Spoon the muffin batter into the prepared muffin tin, filling each cup about halfway. Set aside the remaining batter. Bake for 10 minutes to let the muffins partially set, which will help hold the cream cheese filling.

3. Prepare the Cream Cheese Filling:

While the muffins are baking, prepare the filling. In a small bowl, beat together the softened cream cheese, erythritol, heavy cream, and maple extract until smooth and creamy. The filling should be thick and easy to spoon or pipe.

4. Fill the Muffins:

After the muffins have been baked for 10 minutes, remove them from the oven. Carefully spoon or pipe a small amount of the cream cheese filling into the center of each muffin. Cover the filling with the remaining muffin batter, making sure the filling is fully enclosed.

5. Finish Baking:

Return the filled muffins to the oven and bake for an additional 10-15 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

6. Serve and Enjoy:

These muffins can be enjoyed warm or cold! Store any leftovers in the fridge, and they can be served at room temperature or chilled—either way, they’re delicious!