1Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.
2In large bowl, beat pumpkin, milk, oil, vanilla and eggs with wire whisk until well blended. Add flour, brown sugar, baking powder and pumpkin pie spice; stir just until dry ingredients are moistened. Stir in cereal and raisins. Divide batter evenly among muffin cups, filling full. Sprinkle with turbinado sugar.
3Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.