How to Make It
Preheat oven to 350°F. Whisk together first 9 ingredients and 1/3 cup water in a large bowl until just combined. Add flour; stir until just combined. Lightly coat 2 (12-count) nonstick mini doughnut pans with cooking spray.
Spoon batter into a large piping bag. (Alternatively, spoon into a large ziplock plastic bag, and snip a 1/2-inch hole in 1 corner.) Pipe half of the batter evenly into rings of pans, filling each ring halfway. Bake in preheated oven until tops spring back when touched, 7 to 9 minutes. Cool in pans 10 minutes on a wire rack; turn out onto wire rack to cool completely, about 20 minutes. Meanwhile, wipe pans clean, and repeat process with remaining batter.
Whisk together powdered sugar and maple syrup in a bowl. Whisk in 2 to 3 tablespoons water, 1 teaspoon at a time, until icing is creamy. Dip doughnut tops into icing; transfer to wire rack, and immediately sprinkle with pecans. Let glaze set about 10 minutes.