I doubled this recipe and made a cake instead because I was out of muffin cups. It turned out a bit dry, which may be due to the lack of egg yolks (not sure), but it did taste good. I iced the cake with a brown sugar icing. I would make it again, and experiment with the wet ingredients a bit to up the moisture.
These are very light and tender, and also have a subtle flavor of ginger and molasses. I like my gingerbread dark, spicy, and moist to the point of oiliness, so this wasn't really what I had in mind, but as a subtle spice cupcake, they are really quite good and reasonably healthy.