In a medium bowl, combine the flour, baking powder, baking soda, salt, and all the spices. Stir until well combined.
In a large bowl, beat the eggs. Stir in brown sugar, pumpkin puree, milk, canola oil, and vanilla extract. Stir until well combined.
Combine the dry ingredients with the wet ingredients and stir until just combined.
Stir in oats and raisins. Divide batter into the muffin cups. Cups will be nearly full of batter.
Bake until muffins are puffed up and a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.