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Preheat the oven to 350ºF and line 6 muffin cups with silicone or parchment liners.
In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined.
All at once, add the dry ingredients and whisk until smooth. If the batter is very thin (liquidy), add another few teaspoons of coconut flour.
Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in the pan.
Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.