Paleo Nut Free Pumpkin Muffins

0 Preheat oven to 350° and line a muffin tin with 10 parchment liners. Set aside. 
1 In a large bowl, combine pumpkin, eggs, maple syrup, vanilla, pumpkin pie spice, and cinnamon. Mix well. 
2 Make the dry mixture. Sift the coconut flour and measure 1/2 cup into a small bowl. Sifting it ensures no lumps in the batter. Add tapioca flour, salt, and baking soda to the coconut flour. Stir to combine. 
3 Add dry mixture to the pumpkin mixture and stir to combine. Mix really well until no dry spots or lumps remain. Scoop into muffin liners. This should make 9-10 muffins. Top with mini chocolate chips if using. 
4 Bake 23-25 minutes. Store any leftovers in the fridge after 1 day.