Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners.

In a small bowl, combine almond flour, melted coconut oil, and 1 tablespoon maple syrup until a crumbly dough forms.

Divide the crust mixture evenly among the 12 muffin liners and press down firmly using the bottom of a small glass.

Bake the crusts for 5 minutes, then remove from the oven and set aside to cool while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer.

Add the Greek yogurt, pumpkin puree, 1/4 cup maple syrup, vanilla extract, pumpkin pie spice, and salt, mixing until fully incorporated.

Add the egg and mix on low speed until just combined, being careful not to over-incorporate air into the batter.

Divide the cheesecake batter evenly over the pre-baked crusts.

Bake for 18 to 22 minutes, or until the edges are set and the centers have a slight jiggle.

Remove from the oven and allow to cool to room temperature in the tin for 30 minutes.

Transfer the muffin tin to the refrigerator and chill for at least 2 hours before removing the cheesecakes from the liners and serving.