Spiced Autumn Muffins

Although the official first day of Autumn isn’t until the 22nd, the weather has definitely shifted into the cooler temperatures. I’m starting to have more cozy cups of tea than sparkling water, and getting into the baking mood is easier than it was in say, mid July.

As I sipped on my cup of chai tea yesterday morning, I was wanting to bake something that was of the fall flavour variety, but not the typical pumpkin spice. I do love pumpkin spice though!

I looked at the recipe I had for “Pineapple Carrot Muffins”, my moms recipe that I grew up making with her and loving. I took out the pineapple and coconut and replaced them with apple and pumpkin seeds. Adding nutmeg and cloves to accompany the cinnamon, and oat milk to make up the liquid portion from the lacking pineapple juice.

It’s a one bowl recipe, with just a wooden spoon to give it a mix. Which makes this a very easy recipe. Getting the kiddos to help with throwing the seeds and apple chunks in is great fun for them and (possibly) help for you! I also got Casey to line the muffin tin with the paper liners, getting her to count them as she went. There’s always opportunities to throw some learning in!

I hope you enjoy these as much as we did in our house. If you’d like to share how they turned out, send a pic or tag on Instagram @bairdsbaking . You’ll find more recipes and short videos on there as well.

Have a good one!

Spiced Autumn Muffins

  • Prep time: 20 minutes
  • Bake time: 20 minutes
  • Yields: 1 dozen


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1/4 cup shredded carrot (1 carrot)
  • 1/3 cup chopped apple (1/2 an apple)
  • 1/4 cup raisins
  • 1/4 cup pumpkin seeds
  • 1/2 cup oat milk


  • Preheat oven to 375°F, and grease or line muffin tin, with paper liners.
  • In a large bowl combine all dry ingredients; flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Add in eggs, oil, and milk, stirring with a wooden spoon just until mixture is all combined.
  • Fold in carrot, apple, raisins, and pumpkin seeds.
  • Fill muffin cups 3/4 to almost full, & pop in the oven for 20 minutes or until tester inserted comes out clean.
  • Let cool in tin before digging in!

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