Preheat your oven to 375° and line 1 plus 3/4 of another standard muffin tin with paper liners. Lightly spray the inside of the liners with nonstick spray. Set aside.
In a medium bowl, measure and add the flour, bakin soda, cinnamon, cardamom, nutmeg and kosher salt. Whisk to combine.
Next, in a larger mixing bowl, crack and add in the eggs. Then measure and add the dark brown sugar, maple syrup, mashed banana, apple sauce, oil, vanilla extract, orange zest and freshly squeezed orange juice.
Add the dry ingredients to the wet and use a rubber spatula to gently mix until partially combined.
Then add in the grated carrot and apple with the raisins and walnuts. Finish mixing until incorporated. Do not over mix.
Use a scoop to divide the batter among the prepared liners, filling them about 2/3 full.
Sprinkle the tops of each muffin with a few pepitas or sunflower seeds.
Bake on the middle rack of your preheated 375° oven for 18 to 22 minutes. Rotate the pan halfway through baking.
The muffins are done when the tops spring back when gently press and/or a tester comes out clean with only a few crumbs attached.
Allow the muffins to cool in the pan slightly before enjoying.
Serve with salted butter.