Preheat oven to 350F. Grease a 12 count muffin pan or line with parchment liners. Set aside.
To make the cream cheese filling: In a small bowl, beat the cream cheese, erythritol, and vanilla with a small whisk or fork. Set aside.
To make muffin batter: In a large bowl, beat the butter and sweetener until light and fluffy. Gradually beat in the eggs, pumpkin puree, and vanilla extract. Whisk in the almond flour, pumpkin spice, baking soda, and pinch of salt and fully incorporated.
Divide batter into prepared muffin pan. Spoon about 1 tablespoon of the prepared cream cheese mixture onto each muffin and swirl with a toothpick or fork.