Pumpkin Cranberry Avocado Muffins

Preheat oven to 375°F. Line cupcake tins with paper liners or use silicone nonstick baking cups.

In a medium bowl, combine dry ingredients –flour, sugar, baking powder, cinnamon, nutmeg, ground cloves and salt. Set aside.

Using a food processor or blender, add avocado, pumpkin, egg, and milk and mix together until combined.

Combine dry and wet ingredients in a bowl and stir until batter is moistened. Fold in cranberries and nuts, as desired.

Add wet ingredients to dry ingredients and stir until batter is just moistened. It should be lumpy. Pour batter into muffin tins. Bake 18-20 minutes for large muffins or 10-15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean.

Let muffins cool for 10 minutes before serving. Serve with apple or pumpkin butter.