Preheat oven to 375 F. In a large bowl, mix together the eggs, vanilla, pumpkin puree, almond butter, coconut sugar, and apple cider vinegar until well combined with a hand or stand mixer or stiff whisk.

Fold in the almond flour, tapioca flour, baking powder, and baking soda until no flour clumps remain. Set the bowl aside.

In a separate bowl, beat the cream cheese with the sugar and egg yolk until smooth and creamy.

Line a muffin pan with liners and scoop the muffin batter into each liner, filling it about ¾ of the way full. Use a ½ tablespoon to place a dollop of the cream cheese filling on top of each muffin. Then use a toothpick or thin knife to swirl the cream cheese into the muffin batter. This doesn’t need to be perfect. Simply swirl to distribute the cream cheese to the edges of the muffin and down into the middle.

Bake the muffins in the oven for 15 - 18 minutes until they have risen and the cream cheese on top has turned a beige color and looks set. Let the muffins cool slightly for no more than 5 minutes before transferring them to a cooling rack. This is important! Don’t leave the muffins in the hot pan for too long or you will end up with soggy and wet muffin bottoms. Sprinkle a little coarse cane sugar on top of the muffins if desired and enjoy!