Position racks in upper and lower third of oven. Preheat oven to 350°F/180°C. Coat 18 muffin wells generously with nonstick spray.

Place raisins in a microwave safe bowl, cover with water and microwave on high for 1 minute. Let sit for 5 minutes while you proceed. Alternatively, place raisins in a small saucepan, cover with water, bring to a boil over high high, cover, take off the heat and let sit.

Make “buttermilk” by combing milk and lemon juice in a measuring cup and let sit until thickened, about 5 minutes.

Whisk together flour, baking soda, cinnamon, ginger and salt to aerate and combine in a large bowl. Make a well in the center and set aside.

In a separate medium sized bowl whisk together the pumpkin and oil until combined, then whisk in the brown sugar, maple syrup and sugar until combined and smooth. Whisk in the eggs one at a time until well incorporated, then whisk in the “buttermilk” and vanilla.

Add the wet mixture to the dry and whisk just until combined. Drain raisins of any excess liquid; Discard liquid and fold raisins into batter.

Divide batter evenly among prepared muffin tins. Bake for about 25 to 30 minutes or until toothpick inserted into center just comes out clean. Cool pan(s) on rack for 5 minutes, then turn muffins out onto rack to cool completely. You can also serve them warm. If you want to store them, cool completely and store at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. They may also be frozen for up to a month. Place in a zip top plastic bag, remove the air and freeze. They defrost very quickly. I sometimes pop a frozen one into my lunch bag and it defrosts in time for a mid-morning snack.