1. Preheat oven to 350°F. Spray 36 mini (1 three/four-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; put aside.
2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; combine properly. Beat pumpkin, eggs, butter, milk and vanilla in giant bowl with electrical mixer at medium pace till mixed. Gradually add flour combination, beating properly after every addition. Spoon scant tablespoonful batter into every ready muffin cup.
three. Bake 12 minutes, or till toothpick inserted into facilities comes out clear. Cool in pans on wire racks 2 minutes.
four. Working one after the other, dip doughnuts into cinnamon-sugar combination, turning to coat evenly. Return to wire racks; let stand till set. Serve heat or cool fully.
Calories: 115 energy, Carbohydrates: 19 g, Protein: three g, Fat: three g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
Exchanges per serving: 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.