Preheat oven to 350° and line a muffin tin with 10 parchment liners. Set aside.
In a large bowl, combine pumpkin, eggs, maple syrup, vanilla, pumpkin pie spice, and cinnamon. Mix well.
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.
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.
Bake 23-25 minutes. Store any leftovers in the fridge after 1 day.