Prep your pan and oven. Line a 12-cup muffin tin with paper liners and preheat the oven to 350°F (175°C). Liners help these keto muffins release cleanly.

Make the cream cheese filling. In a small bowl, beat 8 oz softened cream cheese with 3 tablespoons powdered keto sweetener and 1 teaspoon vanilla until smooth. If it’s too thick, add 1–2 teaspoons heavy cream to loosen slightly.

Whisk the dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 2–3 teaspoons pumpkin pie spice.

Mix the wet ingredients. In another bowl, whisk 1 cup pumpkin purée, 3 large eggs, 1/2 cup granulated keto sweetener (and 2 tablespoons brown-style sweetener if using), 1/3 cup melted butter (or avocado oil), 1 teaspoon vanilla, and 2 tablespoons heavy cream.

Combine wet and dry. Pour the wet mixture into the dry and stir until just combined. The batter will be thick but scoopable. If it seems dry, add 1–2 more tablespoons heavy cream.

Fill the muffin cups. Spoon about 2 tablespoons of batter into each liner, smoothing the tops. Add a heaping tablespoon of the cream cheese filling to the center of each. Top with another tablespoon of batter, covering most (but not all) of the filling. Swirl gently with a toothpick if you like.

Add toppings (optional). Sprinkle a few chopped pecans or sugar-free chocolate chips on top for texture.

Bake. Bake for 20–24 minutes, until the edges are set and a toothpick inserted into the muffin portion (not the cream cheese) comes out mostly clean. The centers will still be slightly soft from the filling.

Cool properly. Let muffins cool in the pan for 10 minutes, then transfer to a rack. They’ll firm up as they cool. For the best texture, chill for 30 minutes before serving.