Preheat oven to 325°F. Coat cake pop pan or 24 1 3/4-inch muffin cups with cooking spray.
In a bowl combine the next five ingredients (through salt). In another bowl whisk together the next four ingredients (through oil). Add yogurt mixture to flour mixture; stir until combined. Stir in raisins. Spoon mixture by rounded tablespoon into prepared pan.
Bake 12 minutes or until doughnut holes are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnut holes out of pan onto wire rack.
Transfer doughnut holes to a gallon-size resealable plastic bag; sprinkle with granulated sugar and 1/4 teaspoon cinnamon. Seal bag; turn bag gently to coat.
These look great, but please include what a serving size is. We see the other nutritional numbers, but no serving size.