Preheat the oven to 375 degrees. Grease a 9x13 pan.

In a large bowl, combine the flour, baking powder, salt, and spices.

In the bowl of your stand mixer, whip the coconut oil or butter until light and smooth. Add the honey and beat until incorporated. Add the eggs one at a time, mixing well after each addition. Add the flaxseed, pumpkin puree, and zest. Mix well. Slowly add the flour mixture. Increase speed to medium for a scant minute. Fold in the raisins.

Spread the batter in your prepared pan and bake for 25 minutes.

Let cool in the pan and then cut into the desired size. Store in an airtight container for a week or so.