In a medium mixing bowl, combine the cream cheese and the powdered sweetener with an electric mixer, set aside.
In a large mixing bowl, combine the almond flour, cinnamon, nutmeg, salt, granulated lakanto and baking soda.
Now add in the pumpkin puree, melted butter, vanilla and eggs.
Mix into a smooth batter.
Divide evenly into the muffin cups.
Now spoon in the cream cheese mixture evenly on top of the pumpkin mixture.
Swirl with a toothpick or a butter knife.
Bake in the preheated oven for 25 minutes.
Remove from the oven and let stand for 10 minutes before serving.