Low-Fat Pumpkin Ginger Muffins

Preheat to 300. Place sugar in sm saucepan & cook over med-low heat, stirring constantly. After 5 min, sugar will begin to carmelize, turning golden & liquid. Stir constantly till all sugar is melted & golden. Quickly pour sugar into 9" round cake or pie pan, tipping pan till sugar coats entire bottom. Sugar hardens in 20 sec, but remains very hot. Do Not Touch. In med bowl, mix cloves, ginger & cinnamon. Add evap milk, egg, egg whites & brn sugar substitute & mix with electric mixer on slow till sugar sub dissolves. Add pumpkin, beating at low speed till smooth. Pour pumpkin mix into pan with carmelized sugar. Place pan in larger, shallow pan. Fill larger pan with hot water to depth of 1". Place in preheated oven & bake till knife inseted near center comes out clean, 1 hr. Remove pan from oven & water, let cool. Cover & chill at least 3 hrs. To serve, loosed edges with spatula. Place larger serivng dish on top of pan. Quickly invert flan onto plate. Any sauce remaining on bottom of pan should be pour on toop. 10 small servings, 8 medium. Posted on Prodigy by Kim Clegg.