Preheat your oven to 350°F (175°C). Grease a 12-count muffin pan or line it with parchment paper.

In a small mixing bowl, combine cream cheese, powdered erythritol, and vanilla extract. Beat until smooth.

In a large mixing bowl, cream together the butter and Swerve until light and fluffy. Gradually add in eggs, pumpkin puree, and vanilla, mixing well.

Add almond flour, pumpkin pie spice, baking soda, and salt. Stir gently until just combined.

Divide the muffin batter into prepared muffin cups, filling about two-thirds full. Add a tablespoon of cream cheese filling on top of each.

Gently swirl the cream cheese filling into the muffin batter using a fork.

Bake for about 25 minutes or until a toothpick comes out clean. The tops should be golden.

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