Pumpkin Cranberry Muffins (with Hass avocado)
They'll never guess there's avocado in these muffins!
Servings: 10
Calories: 170kcal
Ingredients
- 1 ¾ cups flour
- ½ cup sugar
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup fresh cranberries
- ½ cup pureed pumpkin
- ¾ cup mashed avocado from 1 medium fresh Hass avocado
- ¾ cup lowfat milk
- ¼ cup chopped walnuts optional
Honey butter (optional)
- 2 Tbs honey
- 8 tablespoons butter softened
Instructions
- 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.
For Honey Butter
- Mix together honey and butter with a hand mixer or stand mixer.
Notes
Store leftover muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Or freeze them for up to 1 month.
Nutrition
Calories: 170kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 171mg | Fiber: 1g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg