Preheat oven to 400 degrees. Combine flour, baking soda, baking powder, pumpkin pie spice, dried ginger (for fresh ginger, add with wet ingredients), and salt in a bowl. Stir in cereal, dates, and nuts. Combine milk, pumpkin, brown sugar, margarine, oil, egg substitute, and fresh ginger, if using. Stir in dry ingredients until just combined. Do not over mix. Lightly grease a 12-cup muffin pan with cooking spray. Spoon batter evenly into pan. Bake 17 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean. Cool 5 minutes before serving. Yield: 12 muffins. Serve size: 1 muffin.