Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan. Line a muffin pan with paper cups.
In a food processor or in a bowl with a hand-held electric blender, mix the eggs until frothy, pale and double in size - about 2 minutes.
Add the butter, pumpkin puree and vanilla and blend until combined.
Sir together the dry ingredients in a separate bowl (leaving out the walnuts), then add them to the pumpkin mix and blend until smooth.
Last, fold in the walnuts, keeping about 2 tablespoon aside for the top.
Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture.
Then scoop into a muffin pan.
Mix the filling (cream cheese, cream, vanilla extract and powdered sweetener) in a small bowl using a spoon. Dollop on top of the batter and swirl in with a skewer or toothpick. Option to press a little deep into the middle of the batter too if you prefer some in the middle. Top with a sprinkling of reserved chopped nuts.
Bake around 25 minutes or until lightly browned on top and you can insert and remove a skewer without it being sticky.