Preheat oven to 350 degrees.
Add muffin liners to 20 muffin cups.
In a small bowl, combine baking soda with boiling water, stir briefly, then set aside.
In a large bowl, combine flours, ground ginger, cinnamon, cloves, nutmeg, salt, and baking powder with whisk.
Fit your electric mixer with the paddle attachment.
In a large mixing bowl, combine canola oil, light cream cheese or sour cream, and brown sugar together by beating on medium speed.
While beating on low speed, add molasses, the baking soda mixture and the flour mixture.
Now beat in the egg and egg substitute.
Fill muffin cups each with about 1/4-cup of batter.
Bake until the top center of a muffin barely springs back when gently pressed (about 22-25 minutes).
Let the muffins cool; then dust the tops with powdered sugar if desired.