Preheat oven to 350. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
In a medium bowl, whisk together flours, cinnamon, pumpkin pie spice, salt, baking soda, and baking powder.
In a large bowl, whisk together sour cream, eggs, applesauce, brown sugar and vanilla. Add flour mixture and stir until just combined. Stir in carrots and raisins.
Divide batter evenly into 12 muffin cups. Bake 18 - 20 minutes, or until until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar if desired.
Notes
*Pumpkin Pie Spice substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.