Preheat a convection oven to 350°F (175°C) and line a 12-cup muffin tin with non-stick silicone liners.

Sift the almond flour, granulated erythritol, baking powder, pumpkin pie spice, and sea salt into a large mixing bowl to eliminate clumps.

In a separate medium bowl, whisk the eggs, pumpkin puree, melted butter, and vanilla extract until emulsified.

Incorporate the dry flour mixture into the wet pumpkin mixture using a spatula, folding until a cohesive batter forms.

Prepare the cheesecake filling by blending the softened cream cheese and powdered erythritol in a small bowl until the texture is aerated and smooth.

Deposit approximately 1.5 tablespoons of pumpkin batter into the base of each muffin liner.

Place 1.5 teaspoons of the cream cheese filling into the center of each batter-filled liner.

Distribute the remaining pumpkin batter over the cream cheese filling to encapsulate it.

Bake for 23 to 25 minutes, or until the internal temperature reaches 200°F (93°C) and the surface is resilient to light pressure.

Remove from the oven and allow to stabilize in the tin for 15 minutes before extracting and cooling completely on a wire rack.