Preheat the oven to 180 degrees C. Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the wholemeal flour, brown sugar, mixed spice, baking powder, bicarb soda and salt. Make a well in the centre and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.