Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well with non-stick spray.

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

In a separate bowl, combine eggs, pumpkin puree, melted butter, and vanilla extract. Mix until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until fully combined and a thick batter forms.

In a small bowl, prepare the cream cheese filling by mixing softened cream cheese, erythritol, and vanilla extract until smooth and creamy.

Spoon about 2 tablespoons of the muffin batter into each prepared muffin cup, filling them halfway.

Add a small dollop (about 1 teaspoon) of the cream cheese filling to the center of each muffin cup.

Top each muffin with another spoonful of batter to cover the cream cheese filling, filling the cups about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until the tops are set and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.