Preheat oven to 350 degrees F. Line 20 regular sized muffin cups with paper liners.
Combine all crust ingredients in a small bowl, then add a Tablespoon full of mixture to each muffin cup. Press down firmly and place in the fridge to set up.
In a stand mixer or mixing bowl with a hand mixer, beat together cream cheese and Truvia. Add pumpkin, eggs and vanilla and beat until smooth. Add protein powder, collagen, pumpkin pie spice and salt; mix until well combined. Remove muffin tins from the refrigerator and scoop 1⁄4 cup pumpkin mixture into each muffin cup.
Bake for 30-35 minutes, or until center is set. Let cool before serving. Top with whipped topping, if desired.