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

In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, pumpkin spice, and salt. Mix well.

In another bowl, whisk together the canned pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.

Pour the pumpkin mixture into the dry ingredients and stir until just combined.

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

Spoon a tablespoon of the pumpkin batter into each muffin liner, followed by a tablespoon of the cream cheese filling, and then top with another tablespoon of the pumpkin batter to cover the filling.

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

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