Whisk the dry ingredients together thoroughly in a large bowl.
Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients; pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.
When the two bowls have been mixed completely, make a well in the dry ingredients.
Pour in the wet and mix slowly until they are just combined.
Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
Bake at 350 degrees for 15-17 minutes, until the tops spring back when touched and are perfectly risen and brown.