Preheat oven to 350°F. Lightly grease or line two muffin tins* and set aside.
In a medium sized bowl, whisk together the cassava flour, baking soda, cinnamon, nutmeg, and salt.
In another medium-sized bowl, combine the eggs, maple syrup, coconut oil, vanilla, lemon juice, and pumpkin puree. Whisk vigorously until batter is smooth.
Stir the dry ingredients into the wet ingredients and mix until well combined.
Fill each cavity of your muffin tin 3/4 full. Sprinkle with optional coconut chips. The muffins will rise slightly.
Bake 20-25 minutes or until the center of the muffins are firm but still soft. A toothpick inserted should come out mostly clean—if batter sticks a bit that is ok as the muffins will set up more after baking.
Let muffins cool for 10-15 minutes in muffin tins. Remove from pan and enjoy warm!
Leftovers will keep for up to 7 days refrigerated in airtight container.