Preheat your oven to 325°F / 160°C. Line two large baking sheets with parchment paper.
In a large bowl combine oats, millet, pumpkin seeds, and sugar.
In a medium-sized bowl whisk together pumpkin purée, maple syrup, olive oil, and spices.
Pour the wet mix over the oats and stir to combine well.
Distribute the granola mixture over the two baking sheets into two even layers.
Place into the oven and bake for 15 minutes.
Remove from the oven, gently stir the granola careful to not break up any clumps too much, and place back into the oven, rotating the trays.
Bake for another 10-15 minutes, until the granola is starting to brown around the edges. You'll need to watch it quite carefully towards the end to ensure it doesn't burn.
Remove the granola from the oven and combine on one tray. Add the golden raisins, and stir to combine evenly.
Allow to cool completely - the granola will get crispier as it cools - before transferring into a jar.