Preheat oven to 375 degrees F.  Spray your donut pan with non stick spray.

In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.  Set aside.  

In a large bowl, combine the sugar, canola oil then add the vanilla and flax egg and continue to mix.  Add the pumpkin puree and mix until combine.  

Add the dry ingredients to the wet in 2-3 sections and mix until combined.  Fold in the chocolate chips.   

Using a piping bag (or a gallon size plastic bag with the corner cut off) pipe the mixture into your donut pan to fill each space. Do not overfill each space (they will puff up a bit).  

Bake the donuts at 375 degrees F for about 8-11 minutes, until the edges are slightly golden brown and the tops of the donuts spring back when you press on them (don't burn yourself!).  

While donuts are baking make the glaze.  In a small bowl whisk together the maple syrup and powdered sugar until no lumps remain.  Set aside. 

Remove the donuts from the oven and and let cool in the pan for about 5 minutes before carefully transferring to a wire rack to let them cool completely.  

Using a spoon drizzle the glaze over donuts and serve immediately.  Enjoy! Once glazed donuts should be stored in the fridge in an airtight container for up to 4 days.