Preheat oven to 350 degrees F.

Combine the tapioca flour, 1/2 cup coconut flour, salt, and nutmeg in a large bowl. 

Whisk the water, pumpkin, and olive oil together and add it to the flour mixture. Mix well and allow to stand for 5 minutes. Add the eggs.

At this point, the mixture should be a thick and sticky dough. If it is too thin, add more coconut flour, 1 tablespoon of a time, letting stand for a minute or so between additions. 

Spray a muffin tin lightly with cooking spray. Roll the dough into 12 balls and fill each tin. Slash the top of each roll with a sharp knife. Bake for 30-40 minutes, until tops are lightly browned. Rolls are best served warm.