Add softened butter and erythritol + 1 tsp of stevia to a mixing bowl. Using an electric hand mixer, beat until smooth.
Start adding the eggs to the bowl with the butter. Add one egg at a time. Continue to beat with mixer.
Add pumpkin, maple extract and vanilla extract. Beat until everything is incorporated.
In a separate bowl, combine all dry ingredients. Break up any clumps.
Combine both bowls. Mix together to form batter.
Line muffin tin with silicone liners. Scoop batter into muffin liners. It is okay to fill full. The muffins won't rise too much.
With clean beaters, use the electric mixer to whip the softened cream cheese and 1 tsp stevia until smooth.
Create little holes in each muffin with a spoon. Fill the hole with a hearty scoop of cream cheese filling and swirl with the spoon.
Bake for 20 minutes or until muffins are golden on the top. You can test by poking a muffin in the batter portion with a toothpick. If it comes out clean they should be done.
Notes
If you can't find golden erythritol you could use the regular version. The golden version just adds a little caramel-y flavor.