Preheat oven to 395°.  Grease 9 doughnut forms with coconut oil.  Set aside.  

In a large mixing bowl, add dry ingredients.  Whisk together arrowroot flour, cassava flour, cinnamon, ginger, cloves, baking soda, baking powder, cream of tartar, and sea salt.  

Soften butter. Beat in coconut sugar, vanilla, pumpkin puree, and eggs. (Preferable room temperature eggs.)

Mix together dry and wet ingredients. Your batter will be smooth. Spoon into the greased doughnut forms.  Fill them almost to the top of the form.  Makes 9 doughnuts.

Sprinkle Enjoy Life mini chocolate chips on the desired amount of doughnuts.  I usually sprinkle 2-3 doughnuts. 

Bake for 7-8 minutes.  Doughnuts are done when you press the dough gently with your finger and it bounces back.  If you leave a finger indentation, bake for 1 more minutes.  Remove to cool.

Important:  Cool the doughnuts for 4 minutes.  Remove them from the pan. Use a butter spreader or a butter knife to release the doughnuts from the rim of the form.  Once you have gone around the doughnut releasing it, gently slide the knife under the doughnut. Once they pop out, finish cooling on a cooling rack.

Chocolate Topping!  Melt the remaining chocolate chips in a small saucepan.  Stir with a spatula until melted.  Spread on the desired amount of doughnuts. Set aside to cool.

Cinnamon and Maple Sugar topping!  Melt 1/2 T. of butter.  Mix together 1 tsp. of maple sugar and 1 tsp. of ground cinnamon.  Using a pastry brush, brush melted butter on the top of the doughnut.  Sprinkle the maple sugar and cinnamon sugar on top.  Set aside to cool.