Preheat your oven to 325°F (163°C). Line a standard muffin tin with 8 paper liners.

In a small bowl, combine the almond flour, melted butter, and 2 tablespoons powdered erythritol. Mix until the texture resembles wet sand.

Divide the crust mixture evenly among the lined muffin cups, pressing it firmly into the bottom of each cup to form a crust. Set aside.

In a medium bowl, beat the softened cream cheese and 1/3 cup powdered erythritol together until smooth and creamy.

Add the pumpkin puree, egg, vanilla extract, pumpkin pie spice, and ground cinnamon to the cream cheese mixture. Beat until fully combined and smooth.

Spoon the cheesecake filling evenly over the prepared crusts in the muffin tin.

Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.

Remove the cheesecakes from the oven and let them cool in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely.

Refrigerate the cheesecakes for at least 2 hours, or until fully chilled and set.

Optionally, top each cheesecake with a dollop of whipped cream before serving.