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Preheat oven to 350 degrees F.
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Combine the tapioca flour, 1/2 cup coconut flour, salt, and nutmeg in a large bowl.
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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.
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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.
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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.