Preheat the oven to 325-330ºF
Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together for your dry ingredients
For your wet, melted butte, eggs, canned pumpkin (optional), and liquid stevia or monk fruit. Mix those together.
Combine dry and wet, make maple cream cheese instructions below.
Take 1/2 TB of the pumpkin muffin batter and line the bottoms of your muffins liners. Then take 1 tsp of your cream cheese and place on the top of each. Next, on top of that add 1 TB of pumpkin muffin batter then 1/2-1 tsp of cream cheese batter on top of that. Then using a toothpick give the top portion a swirl.
If you notice you are alternating the two creating layers. Place in preheated oven for 25-30 minutes checking at the 20 minute mark. Muffins should have risen and toothpick should come out clean.