2 cups all-purpose flour
3 eggs
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 cup vegetable oil
15 cups pumpkin puree
2 egg whites
Preheat the toaster oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Sift together the flour, eggs, baking powder, baking soda, salt, baking powder, salt, baking powder and nutmeg. Set aside.
In a large bowl, cream together the pumpkin, oil and egg whites until light and fluffy. Stir in the pumpkin mixture, and transfer to the prepared muffin cups.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
When a muffin electrical thermometer reads 290 degrees F (80 degrees C), place an empty muffin on a baking sheet. Bake for 5 minutes in the preheated oven. While muffins are still warm while baking, spread 4 tablespoons pumpkin filling filling over each muffin.
Remove muffins from oven and gently toast on microwave, leaving on bottom in browned state. Repeat with remaining ingredients and pumpkin mixture. Place on greased pan and bake in preheated oven for about 3 minutes to 1 minute, or until a toothpick inserted through the center of a muffin comes out clean.