Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground ginger, nutmeg, baking soda, and pumpkin pie spice. Whisk the dry ingredients together until well mixed.

In another bowl, mix the canned pumpkin puree, vegetable oil or melted butter, eggs, milk or evaporated milk, vanilla extract, and apple juice or water. Stir until the wet ingredients are fully combined.

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix. If desired, fold in the golden raisins.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. If using, sprinkle the streusel topping over the muffins before baking.

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

If desired, sprinkle the muffins with a combination of granulated sugar, cinnamon, and nutmeg for an extra touch of flavor.