Preheat the oven to 400°F. Fill a 12 cup muffin tin (for the amount of mix made from the original recipe) with liners or grease with coconut oil. Set aside. Combine the chia seeds and water (1 tbsp of chia seeds and 3 tbsp water as per original recipe) in a small bowl and set aside for at least 5 minutes. Combine plant based milk and apple cider vinegar in a bowl or measuring cup and set aside for at least 5 minutes.
In a large bowl, mix the flours, baking soda, baking powder, sea salt and pumpkin spice blend. For the pumpkin spice blend, you can purchase one or make your own using the ingredients shown for the blend above. The nice thing about making your own is that you can omit any spices that you don't like or adjust quantities depending on which flavours you prefer.
In a separate bowl, mix the brown sugar, maple syrup, molassas, coconut oil, canned pumpkin and vanilla until combined. Add chia 'egg' and mix.
Pour pumpkin mixture into flour mixture and add the plant based milk which should have curdled to become 'buttermilk'. Add the raisins and stir mixture to combine.
Add pumpkin mixture evenly to muffin cups. Using an ice cream scoop with spring helps to measure out the right amount for each cup and makes it easy to get the batter out. Top with pumpkin seeds if desired, pressing them slightly into the batter so that they don't fall off after baking. Bake for 20 minutes. Let muffins cool for about 5 minutes before removing them from the muffin tin and cooling them on a wire rack.
