Pumpkin Cranberry Muffins (with Hass avocado)
Servings 10 -12 large muffins or 30 mini muffins
- 1 3/4 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 3/4 cup fresh cranberries
- 1/2 cup pureed pumpkin
- 3/4 cup mashed avocado from 1 medium fresh Hass avocado
- 3/4 cup lowfat milk
- 1/4 cup chopped walnuts optional
Honey butter (optional)
- 2 Tbs honey + 1 stick softened unsalted butter
Preheat oven to 400 degrees. Spray muffin tins with cooking spray and set aside.
In a mixing bowl, mix together dry ingredients.
In the bowl of a food processor, add cranberries, pumpkin, avocado and milk, and pulse about 5 times, or until cranberries are roughly chopped, and wet ingredients are combined.
Add wet ingredients to dry ingredients, and stir just until batter is moistened. It should be lumpy.
Pour batter into muffin tins.
Bake for about 20 minutes for large muffins, or 12-15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean.
Serve warm, with honey butter, if desired.