This recipe came from the website nutritionfor.us. Although it is a gluten-free recipe, I used regular flour. I had a lot of trouble getting the cinnamon sugar to stick to the baked donuts and ended up just drizzling a little glaze over the top. The donuts have a nice blend of ingredients that allow them to be sweet, yet contain almost 10 grams of protein. I thought they were a little dry for a pumpkin baked good, but I may have overcooked them.