In a small bowl, combine your coconut flour, almond flour, salt, baking powder and pumpkin spice mix. Set it aside.
In a separate bowl, add in your sweetener, vanilla extract, melted butter, almond milk and whisk until all combined. Add in 3 eggs -one at a time- and whisk until well combined. Next, add pumpkin puree and whisk again until you get a homogeneous batter.
Carefully add your dry ingredients to your wet ingredient mixture and mix using a spatula. Once your batter is well mixed scoop it into paper lined muffin pan cups.
To make your cheesecake topping, mix your softened cream cheese with your granular sweetener until it gets completely dissolved. Add vanilla extract and 1 egg and mix until all ingredients are well combined. Scoop 1 Tbps of your cream cheese mixture on top of your muffin cups.
Bake for 25-28 minutes. To make sure that they are properly baked, stick a toothpick right in the middle of a muffin. If it comes out clean, then your muffins are ready. Take them out, let them cool down for 5-10 minutes and enjoy!
These muffins are much much better once they have cooled down for a few hours. Allow them the time to rest and they will be fantastic.