Preheat oven to 350°F. Spray a 6-cup jumbo muffin pan with nonstick spray. (You can use 6 cups of a standard muffin pan, but the jumbo kind is better.)

Toast bread. While cooling, combine cream cheese, 1 sweetener packet, and 1 drop vanilla extract in a small bowl. Mix until uniform.

Once toast is cool, cut each slice of toast into six pieces. (Halve each slice, then cut each half widthwise into 3 pieces.)

In a large bowl, combine egg whites/substitute, pumpkin, milk, 1 tbsp. brown sugar substitute, remaining 1 sweetener packet, remaining 1 tsp. vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until uniform.

Add toast pieces to the large bowl, and gently stir to thoroughly coat. Let sit for 2 minutes.

Evenly spoon the bread mixture into the muffin cups. Press gently to fit.

Press 1/6 of the cream cheese mixture (about 2 tsp.) into the center of each muffin.

Top muffins with remaining 1 tbsp. brown sugar substitute.

Bake until golden brown and cooked through, about 24 minutes.