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Beat the cream cheese with the powdered sweetener, cream and vanilla extract until smooth. Set aside.
Preheat the oven to 325ºF and line a muffin tin with parchment or silicone liners.
In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
Add the eggs, pumpkin puree, melted butter, water, and vanilla extract. Mix until well combined.
Drop a spoonful of batter into the bottom of the prepared muffin tins and use a spoon to make a well in the center of each. Drop a tablespoon of cream cheese filling into the well, then top with more batter to cover.
Bake 23 to 25 minutes, or until the tops are set and the edges are just browned. Let cool completely in the pan.