1 can (8 oz) crushed pineapple in juice,undrained
1 pkg. (14.5 oz) gingerbread cake and cookie mix
3/4 c. warm water
2 tsp. veg. oil
1/2 c. chopped walnuts
Preheat oven to 350. Coat muffin pan with nonstick cooking spray or cupcake liners; set aside. Drain pineapple well, squeezing out all
juice. Keep juice.
Combine gingerbread mix, water, pineapple juice, egg and oil in large bowl; whisk 2 minutes, scraping sides often. Stir in walnuts.
Spoon batter into prepared muffin cups. Top each with an equal amount of pineapple. Bake 15 to 17 minutes or until toothpick inserted into centers comes out clean.
Remove to cooling racks; cool completely.