Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.

Combine the dry ingredients (coconut flour, arrowroot, baking soda, salt, cinnamon, cloves, mace, ginger) in a large bowl.

Combine the wet ingredients (coconut milk, maple syrup, coconut oil, pumpkin puree, apple cider vinegar, and vanilla) in a medium bowl. Whisk until smooth.

Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.

Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium to melt the gelatin and then whisk until frothy.

Pour the gelatin egg into the large bowl with the batter and quickly stir it in.

Gently fold in the raisins. Spoon the batter into the muffin cups filling them 3/4 of the way full.

Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.

Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.

Store in the fridge for up to 5 days in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.