Instructions: Preheat oven to 350. Prepare 12 mini fluted tube pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, cinnamon, pumpkin
pie mix, oil, and egg whites. Mix until moistened. Fill prepared pans approximately 1/2 full. Spread evenly with spatula. Gently tap pan on counter to remove air bubbles. Bake for 25 minutes. Meanwhile, combine sour
cream and brown sugar. Mix until well blended. Fill center of each cooled cake with 1 tablespoon mixture.

NOTES : These turned out very well. Instead of using the sour cream and brown sugar for topping, I used fat-free white frosting which tastes better to me.

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