Prepare a muffin pan by adding liners or spraying with nonstick spray.
Add the baking soda, baking powder, and salt to the flour and sift together. Set aside.
In another bowl, cream together the butter and brown sugar. Add the eggs, one at a time, mixing thoroughly after each one.
Next, add the nuts and raisins to the brown sugar mixture and stir well.
Add ½ of the flour mixture and stir until combined.
Stir in the crushed pineapple. Now, add the remaining flour and stir until combined but do not over mix.
Fill muffin cups.
Bake the muffins for 16 - 20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
For added sweetness, you can plump the raisins in water in juice before using if desired. Let them soak for about 10 minutes or so and drain. You can sprinkle the batter with a cinnamon-sugar mixture before baking if desired.