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