Heat the oven to 375° and coat 18 muffin cups with dairy-free baking spray. In a small bowl, stir together the topping ingredients and set aside.
In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, and salt. In a small bowl, stir together the soy milk, water, vanilla, and oil. Combine the flour and soy milk mixtures and stir well. Fold in the apples and raisins.
Add the batter to the prepared muffin wells, filling each three quarters full. Evenly distribute the topping mixture among the cups. Bake the muffins until they're lightly browned and a toothpick inserted in center of one comes out clean, about 20 minutes. Let them cool slightly before serving.