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

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

In another bowl, mix the pumpkin puree, softened cream cheese, eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Divide the batter evenly among the muffin cups, filling each 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 5 minutes before transferring them to a wire rack to cool completely.