Whole Grain Pumpkin Muffins

These are really moist.  I bake them in traditional muffin tins, but the muffins sold in stores now are so oversized that these seem like mini-muffin bites!  If I calculated correctly then each muffin has less than 2 grams of fat.
Makes 24 muffins.  Bake at 350 for 24 to 28 minutes.

For batter:

1/2 cup water
1 1/2 Tablespoons Energ-G-egg replacer powder
1 cup Bob's Red Mill 10 grain hot cereal mix
8 oz. dry cake mix (Super Moist French Vanilla--it is almost half the box)
3/4 cup light soy milk
1/4 tsp. baking soda
1/2 teaspoon pumpkin pie spice
1 1/2 lbs pumpkin puree (1 large can with 1 cup of puree removed)
1/4 cup maple syrup

For topping:

1 graham cracker square crushed (1/4 oz)
2 Tbsp. almond flour or ground walnuts
1/4 tsp pumpkin pie spice
1 Tbsp. brown sugar
1/2 tsp. vanilla powder

I bake them for 24 minutes and then turn off the oven and let them sit for 5 more minutes before removing from the hot oven and place them on a rack to cool.  Store leftovers in fridge.  Nice snack when you are tempted to eat sweets.  Even better with a cup of coffee for breakfast.