Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Spray two doughnut pans (six cavities each) well with cooking spray.

Whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Add the sour soy milk, oil, eggs, maple syrup, and vanilla extract. Fold together until it’s mixed well.

Using a flexible measuring cup or a plastic bag with the corner cut off, pour the batter evenly into the doughnut pans, filling the cavities about three-fourths of the way up. Slide the pans into the oven, and bake for approximately 10 minutes, until they’re springy to the touch.

Remove the doughnuts from the oven and let them cool on a wire rack.

Meanwhile, prepare the glaze. Combine confectioners’ sugar, soy milk, maple syrup, vanilla extract, and salt in a medium bowl until completely smooth.

When cool, remove the doughnuts from the pans. Dip each doughnut into the glaze, turn it over, and sprinkle it with chopped pecans. Alternately, spoon the glaze over each doughnut, covering it evenly.