Preheat your oven to 350 degrees F.

Line a muffin pan with 12 paper liners. Set aside.

In a large bowl whisk together the flour, baking soda, baking powder, salt and spices.

In a measuring cup stir together the milk and vanilla. Set aside.

Using an electric mixer, cream the butter and sugars together until creamy. You will have to scrape the bowl several times.

Add the eggs, one at a time, to the butter/sugar mix.

Then add the pumpkin purée to the egg/butter/sugar mix. Combine.

Add the dry ingredients to the wet ingredients, alternating with the milk.

Fold in the raisins.

Add the batter to the prepared muffin tin, evenly distributing the batter between the 12 cups.

If you're adding crushed pumpkin seeds to the top, sprinkle them on now.

Bake for about 20 - 25 minutes. They are done when a toothpick inserted into the centre of the muffins comes out clean.

Let cool on a wire rack.

Enjoy!