Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a mixing bowl, combine the almond flour, erythritol, baking powder, cinnamon, nutmeg, salt, ginger, and allspice.

In another bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, eggs, and vanilla extract, mixing until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.