Preheat the oven to 350°F and grease a muffin tin or fill it with liners.
In a medium bowl, mix together the cream cheese frosting ingredients (cream cheese, powdered sugar, Jahmu, vanilla, and lime zest). When the ingredients are well mixed, set aside in the refrigerator to cool.
To make the muffins, sift together flour, baking soda, salt, and Jahmu in a medium bowl.
In a large bowl, mix together the eggs, coconut oil, sugar, and vanilla.
Slowly add the dry ingredients into the wet ingredients. Fold in grated carrots and raisins.
Pour the muffin batter into the muffin tin and bake for approximately 18 minutes or until the center of the muffin is cooked through.
Cool the muffins completely before adding the cream cheese frosting.
Preheat oven to 350°F. Prepare a muffin tin with nonstick spray or paper liners and set aside.
Cream Cheese Filling
In a medium bowl, mix together the cream cheese, powdered sugar, vanilla, and Jahmu until smooth. Place in the refrigerator to chill while preparing the muffins.
Pumpkin Muffins
In a large mixing bowl, combine flour, Jahmu, baking powder, salt, and sugar.
In a separate bowl, mix together pumpkin puree, coconut oil, eggs, milk, and vanilla extract until well-combined.
Add the wet ingredients to the dry ingredients and mix until fully combined.
Prepare to Bake!
Fill the muffin tins with the pumpkin mixture so they are ⅓ full.
Add a spoonful of the cream cheese filling to the middle of each muffin.
Use the remaining muffin mix to fill the muffin tins to the top.
Bake for 15-20 minutes until lightly browned.
Place the muffin tins on a cooling rack and allow the muffins to cool before serving.