2 1/4 cups all-purpose flour (about 10 ounces) $
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup golden raisins $
1 cup packed brown sugar $
1 cup canned pumpkin
1/3 cup buttermilk
1/3 cup canola oil
1/4 cup molasses
1 teaspoon vanilla extract
2 large eggs $
Cooking spray $
2 tablespoons granulated sugar

2 1/4 cups all-purpose flour (about 10 ounces) $ 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking soda 1 teaspoon ground ginger 1/4 teaspoon salt 1 cup golden raisins $ 1 cup packed brown sugar $ 1 cup canned pumpkin 1/3 cup buttermilk 1/3 cup canola oil 1/4 cup molasses 1 teaspoon vanilla extract 2 large eggs $ 2 tablespoons granulated sugar

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.