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Not a baker, but I did notice similar when I (rather unusually) had some at Towers a couple of months ago. I also noticed they weren't the same size, with us being given many more than 5 actual doughnuts to compensate for the fact many were small. I'd hazard a guess that they've changed the recipe to include less flour, using a different kind of flour or substituting flour with something else (and still using some flour). Flour would be where the gluten comes from that binds the dough together, and in turn gives the doughnut its structural integrity to not fall apart. The falling apart - and irregular sizing - would suggest less gluten at the very least.