Preheat the oven to 350 degrees and spray the wells of mini doughnut pans with nonstick spray.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cocoa powder, and pumpkin pie spice.

In a medium bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients to the dry ingredients and stir until just combined.

Using a pastry bag, squeeze the batter into the donut ring. Bake for 7-9 minutes, until a tester comes out clean.

Remove donuts from oven and cool for 5 minutes before turning out onto a wire rack. Cool completely.

Make the topping. Combine the chocolate chips and creamer in a small saucepan and heat in 30 second intervals in microwave until melted. Stirring every 30 seconds (this should only take 1 minute). Dip donuts into glaze, decorate with sprinkles and enjoy!