Ginger Snacks

Directions

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