1. Bring everything to room temp first.
This is non-negotiable! Cold cream cheese equals lumpy filling — and nobody wants that. Let your ingredients warm up before mixing for a silky-smooth texture later.

2. Get your oven ready.
Preheat to 350°F (175°C) and line a 12-cup muffin pan with foil or silicone liners. (Skip paper liners — trust me, they’ll cling on for dear life.)

3. Make the crust.
In a mixing bowl, stir together the almond flour, brown sugar, cinnamon, and melted butter. You’re aiming for a crumbly, sand-like texture that holds its shape when pressed.

Spoon about 1½ tablespoons of the crust mixture into each muffin cup, pressing it down firmly so it forms a solid base. If you have any leftover crumbs, just divvy them up evenly between cups.

4. Bake the crusts.
Pop them into the oven for 11–12 minutes, until the edges are just starting to toast and smell like heaven. Pull them out and let them cool while you whip up the filling. (Pro tip: stick them in the fridge to cool faster if you’re impatient — no judgment.)

5. Whip the filling.
In a large bowl or stand mixer, combine the cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla, and spices. Using the whisk attachment (or hand beaters), whip everything together on high speed for 5–6 minutes until the mixture is airy, smooth, and completely lump-free.

6. Fill those crusts.
Once the crusts are totally cool, spoon about 3 tablespoons of the pumpkin cheesecake filling into each muffin cup — they should be roughly ¾ full. Smooth the tops with a spoon or small spatula.

7. Chill to perfection.
No baking needed here! Slide the pan into the fridge and let the cheesecakes set for at least 6–8 hours, or even better, overnight. The longer they chill, the creamier they become.

8. Serve & enjoy!
Gently remove them from their liners, top with a sprinkle of cinnamon, a drizzle of maple syrup, or even a dollop of whipped cream if you’re feeling fancy.