01 -  Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly. 
 02 -  In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, brown sugar, and granulated sugar until homogenous and smooth. 
 03 -  In a separate bowl, sift together all-purpose flour, baking powder, baking soda, salt, Japanese curry powder, ground chili, ground ginger, and ground cinnamon. 
 04 -  Gradually fold the dry ingredient mixture into the wet ingredients, blending just until combined. Avoid overmixing to maintain tender texture. 
 05 -  Gently fold in pumpkin seeds and raisins or dried apricot, if desired. 
 06 -  Spoon the batter evenly into muffin cups, filling each approximately three-quarters full. Bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean. 
 07 -  Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely before serving.