Preheat oven to 400 degrees F. Spray 12 muffin cups with nonstick cooking spray.
Place chopped figs in a small bowl with the 1/8 teaspoon nutmeg. Cover with hot water and let sit until figs are plumped.
Meanwhile, measure flours, sugar, baking powder, cinnamon, nutmeg, cloves and salt into a large bowl. Stir to combine thoroughly.
Measure eggs, skim milk, and canola oil into a medium bowl. Whisk to combine. Mix egg-milk mixture into flour mixture, stirring just until mixed. Do not over mix. Drain chopped figs. Fold in the plumped figs and chopped hazelnuts.
Use ice cream scoop to fill prepared muffin cups. Bake for 25 - 30 minutes or until toothpick inserted into the center of a muffin comes out clean. Muffins should be browned around the edges. Cool in pan for 5 minutes, then turn onto wire rack. Serve warm for the spiciest flavor.