Preheat your oven to 350°F (175°C). This ensures your donuts bake evenly and thoroughly.

In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, orange zest, and toasted pecans. The goal is to ensure uniformity in your dry ingredients; this affects the texture of your donuts.

In a separate bowl, mix the olive oil (or your chosen substitute) with maple syrup. Add the cider, vinegar, and vanilla extract. Whisk until fully combined. This mixture creates the moist base for your donuts.

Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined—not overmixing is crucial to maintaining that soft texture.

Grease your donut pan with a light coating of oil. This prevents sticking and ensures your donuts come out easily after baking.

Using a piping bag or a spoon, carefully fill each donut cavity about two-thirds full. This allows room for rising without overflowing.

Place the pan in the oven. Bake for 10-12 minutes, or until a toothpick comes out clean. You’ll know they’re ready when they start to pull away from the edges.

Let the donuts cool for a few minutes in the pan, then transfer them to a wire rack. Once cooled, you can dust them with powdered sugar or a light glaze.