Sift flour, baking powder, baking soda, salt and cinnamon in large bowl. Cream butter and sugar; add eggs. Whip in milk, juice, pulp and raisins. Add wet mixture to dry ingredients; blend just to incorporate. Fill greased muffin cups two third full. Bake 25 minutes. Transfer to wire rack; cool. Note: A few drops of red food color can be added for more watermelon color.