Preheat your oven to 350°F (175°C) and line a muffin tin with 8 paper liners or lightly grease it with cooking spray.

In a medium mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

In a separate large bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract until smooth and well combined.

Slowly add the dry ingredients to the wet ingredients, stirring until a thick batter forms.

In a small bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract for the filling until smooth and creamy.

Spoon about 2 tablespoons of the muffin batter into each prepared muffin cup. Add about 1 teaspoon of the cream cheese filling to the center of each, then cover with another 1 tablespoon of batter, ensuring the cream cheese is fully enclosed.

Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.