Ingredients
2 eggs
1/2 cup egg substitute
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups honey
1/2 cup butter, melted
1/2 cup fat-free plain yogurt
1 cup wheat germ
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves

ICING:
3/4 cup confectioners' sugar
2 teaspoons fat-free milk
1/4 teaspoon vanilla extract

Directions
In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.

Bake at 350F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake. Yield: 16 servings. 

Source:  Taste of Home