Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).

In a medium bowl, whisk together the eggs, oil, pumpkin puree, milk, and vanilla extract and set aside.

In a large bowl, whisk together the flour, xanthan gum, coconut palm sugar, salt, baking soda, allspice, and cinnamon. Stir in the raisins to coat with the flour.

Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.

Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack and store leftover muffins in an airtight container up to 3 days.