Preheat your oven to 400˚F. Line a muffin pan with paper liners to prevent the muffins from sticking and to make cleanup easier.

In a large bowl, combine the white sugar, light brown sugar, avocado oil, eggs, pumpkin purée, milk, and vanilla extract. Mix until the ingredients are well blended and smooth.

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground allspice, ground cinnamon, ground nutmeg, and salt. Sifting ensures even distribution and helps avoid lumps in your batter. I always sift spices with flour for that reason.

Slowly add the sifted dry ingredients from Step 3 to the wet ingredients from Step 2. Mix until just incorporated—do not overmix. Gently fold in the seedless raisins to ensure they distribute evenly throughout the batter.

Scoop the prepared batter into the lined muffin pan, filling each cup about 3/4 full. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean. Transfer the muffins to a wire rack and let them cool before serving. For even more flavor, I like to enjoy these with a dollop of whipped cream or cream cheese frosting on top.