In a large bowl, mix the flour, sugar, baking powder, cinnamon and salt. In a second bowl, mix the egg and egg white, milk, oil, pumpkin puree and vanilla. Add the wet ingredients to the dry ingredients, and stir only until moistened. Do not overmix. Stir in the raisins.Spray mini-muffin tins with vegetable cooking spray. Spoon batter into prepared tins, filling each section 2/3 full. Bake 12 - 14 min., until a toothpick inserted in the center comes out clean.