Place ingredients on a bowl. Beat with a mixer to combine, or stir together with a rubber spatula. Refrigerate until ready to use.
In a bowl combine almond flour, coconut flour, Xantan Gum, salt and pumpkin pie spice. Whisk to incorporate. Set aside.
In a bowl beat together erythritol and egg for 1 minute. Add coconut oil, beat to combine. Add yogurt, vanilla extract and pumpkin puree. Beat until combined.
Add the dry ingredients and beat until just incorporated. Do not over mix.
Preheat oven to 350 F. Line a muffin tin with muffin liners or spray generously with coconut oil spray.
Divide 1/2 of the batter between 12 muffin slots.
Add about 1 tbsp of cream cheese filling to the middle of each muffin, then top with the remaining batter.
Bake at 350 F for 30- 35 mini, until toothpick inserted into the pumpkin part comes out clean. If you insert the toothpick into the cream cheese, it will not come out clean.
Let the muffins cool inside the pan for 20 minutes, then carefully remove and transfer to a wire rack to cool completely.