Preheat the oven to 175 Celsius / 350 Fahrenheit.
In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
Add the all other ingredients except the walnuts (if using) and blend until smooth.
Last, add the nuts if using, keeping about 2 tbsp aside for the top, and blend briefly. The nuts are not essential for the recipe and you can leave them out, but their flavours work really well with the pumpkin.
Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture.
Then scoop into a muffin pan lined with paper cups.
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 a little 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.