• Preheat the oven to 350F. Place foil or silicone muffin liners into a standard 12-count muffin pan.

To make the filling

• Using a hand mixer, in a small bowl, beat the cream cheese, sweetener, vanilla, and egg yolk until well combined.
• Place in the refrigerator.

To make the batter

• In a large bowl whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
• Using a stand mixer, or hand mixer in a large bowl, beat the eggs, sweeteners, pumpkin puree, and vanilla until well combined.
• Slowly add the dry mixture to the wet.

To make the streusel topping

• Combine the almond flour, coconut flour, brown sweetener, cinnamon, pink salt, and cold butter in a food processor and pulse until the mixture resembles coarse crumbs.
• Set aside.

To make the muffins

• Using a medium cookie scoop (2 tablespoons) spoon the muffin batter into each liner, and press down to make sure it covers the bottom evenly.
• Using a small cookie scoop (1 tablespoon) drop a scoop of the cream cheese mixture into each liner.
• Using the medium cookie scoop, cover with the remaining muffin batter. Do not press down.
• Sprinkle generously with the streusel topping.
• Bake for 22 to 25 minutes or until a toothpick inserted on the side comes out clean.
• Allow the muffins to cool completely.