Preheat oven to 375°F (190°C)
In a large bowl, whisk together oat flour, millet flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove.
Add pumpkin, water, molasses, and raisins. Stir just until combined (avoid overmixing). If using, fold in pumpkin seeds.
Divide batter into a lined muffin tin, filling each cup just below the rim.
Bake 25–30 minutes, or until muffin tops spring back when lightly pressed.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Store cooled muffins in an airtight container.
6 servings
