Set an oven rack to the center position, heat the oven to 400°F and spray a 12 cup muffin tin with nonstick cooking spray. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, baking powder, baking soda, table salt, coarse salt, cinnamon, ginger, nutmeg, allspice and ½ cup of the pecans.

Using a stand mixer fitted with a paddle attachment, beat the butter at medium speed until soft. Add the granulated sugar and brown sugar and beat until lighter in color and smooth.

Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla.

Set mixer to low speed and add pumpkin purée and buttermilk.

Turn off the mixer and add the flour/spice mixture. Set mixer to lowest speed and mix just until the dry ingredients incorporate. Do not over mix.

Use a rubber spatula to fold in the raisins, if using.

Divide the batter between the 12 muffin cups and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar.

With the muffin tin set on a baking tray, bake the muffins at 400°F for 16-25 minutes or until a toothpick inserted in the middle comes out clean.

Transfer muffins to a cooling rack to cool for 5 minutes. After 5 minutes, carefully transfer each muffing from the muffin tin to the cooling rack to completely cool. Serve warm or at room temperature.

Enjoy!