Preheat the oven to 350F. Grease a standard 6-hole donut pan or muffin pan liberally with coconut oil.
In a medium bowl, sift together the coconut flour, baking soda, pumpkin pie spice and salt and keep aside.
In a blender or food processor, add the eggs, vanilla extract, coconut oil, maple syrup and pumpkin puree and blend well on High.
Add the sifted dry ingredient and blend or process till the batter is well combined.
Add the chocolate chips and gently fold in.
Put the prepared batter into a Ziploc or any plastic zippered baggie and snip one end.
Pipe it carefully into each greased donut well, filling about ¾ of the well. Tap to release any air bubble. Top with more chocolate chips.
Bake for about 20 minutes, or until golden. Test with a toothpick. Let the donuts to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.