Put the buttery spread in a large bowl and melt it in the microwave. Add the pumpkin, non-dairy milk, vanilla extract, and vinegar and stir to combine.
Add the dry ingredients to the wet ingredients and mix together. Add the ½ cup of chocolate chips and stir.
Spoon the dough into the donut pan. Smooth out the batter with the back of a spoon, and wipe any batter off the center so that the donut hole is clear.
Bake at 350 degrees for 10-12 minutes. Let the donuts cool in the pan for 10-15 minutes, then remove. You can either turn the pan upside down and tap the bottom, or just lightly grasp each donut with your hand and twist as you pull it out.
Heat the remaining ½ cup of chocolate chips in the microwave for 45 seconds, then for 10 second intervals until melted and smooth. Drizzle melted chocolate over the donuts with a spoon, or spoon into a pastry bag and pipe onto the donuts. If you don't have a pastry bag, a ziploc bag with the corner cut out works in a pinch!
Notes
You can use all-purpose flour if you prefer.This recipe should work well with gluten free flour, but if your batter seems too wet or dry, adjust the amount of flour accordingly.These donuts can be frozen - just wrap in waxed paper and store in a freezer bag for up to 3 months.