Ginger Snacks

• Cooking spray
• 1 14.5- or 15-ounce box gingerbread mix
• 1 1/4 cups orange juice or water
• 2 large egg whites
• 1 cup canned solid-pack pumpkin (not pie filling) (about 1/2 15-ounce can)
• 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground cinnamon, divided use
• 1 1/2 tablespoons sugar

1. Preheat the oven to 350F.
2. Lightly spray 16 muffin cups of two 12-cup muffin pans with cooking spray.
3. Pour several tablespoons of water into each of the 8 remaining cups to keep the pan from warping or burning.
4. In a large mixing bowl, stir together the gingerbread mix, orange juice, and egg whites.
5. Beat using the package directions.
6. Stir in the pumpkin and 3/4 teaspoon cinnamon.
7. Spoon the batter into the muffin cups.
8. Bake for 25 minutes, or until a muffin springs back slightly when you press gently on the center.
9. Meanwhile, stir together the sugar and remaining 1/4 teaspoon cinnamon.
10. When the muffins are done, transfer the pans to cooling racks.
11. Sprinkle the muffins with the sugar mixture.
12. Substitute 1 cup mashed ripe banana for the pumpkin, unsweetened apple juice for the orange juice, and ground nutmeg for the ground cinnamon.
13. (Per Serving)
14. Calories: 135
15. Total Fat: 3.5g
16. Saturated: 1.0g
17. Trans: 0.0g
18. Polyunsaturated: 0.5g
19. Monounsaturated: 2.0g
20. Cholesterol: 0mg
21. Sodium: 179mg
22. Carbohydrates: 24g
23. Fiber: 1g
24. Sugars: 16g
25. Protein: 2g
26. Dietary Exchanges
27. 1 1/2 Carbohydrate
28. 1 Fat
29. (Per Serving)
30. Calories: 143
31. Total Fat: 3.5g
32. Saturated: 1.0g
33. Trans: 0.0g
34. Polyunsaturated: 0.5g
35. Monounsaturated: 2.0g
36. Cholesterol: 0mg
37. Sodium: 179mg
38. Carbohydrates: 26g
39. Fiber: 1g
40. Sugars: 17g
41. Protein: 2g
42. Dietary Exchanges
43. 1 1/2 Carbohydrate
44. 1 Fat

cooking spray, gingerbread mix, orange juice, egg whites, pumpkin, ground cinnamon, sugar

Taken from www.epicurious.com/recipes/food/views/ginger-snacks-375590 (may not work)