Spiced Persimmon and Pecan Muffins

Traditional spice muffins are unexpectedly stylish when made with seasonal persimmons. There are two different types: Hachiya with creamy pulp is kneaded to keep muffins moist, while the denser Fuyu is cut into cubes to add fruitiness.
Preheat the oven to 375 degrees.Arrange 1/2 cup pecans in a single layer on a baking sheet. Bake at 375 ° C for 8 minutes or until the pecans are fragrant and toasted. Cool.Spoon the flour into dry measuring cups; flatten with a knife. Combine the flour and the following 6 ingredients (including cloves)in a bowl, mixing well with a whisk. Combine the yogurt and the following 6 ingredients (including eggs)in a bowl, mixing well with a whisk. Add the egg mixture to the flour mixture and mix until smooth. Add the Fuyu persimmon, cranberries, and toasted pecans. Spoon the batter into 18 muffin tins smeared with cooking spray. Sprinkle the tops with the remaining 1/4 cup pecans.Bake the muffins at 375 degrees for 18 minutes or until a wooden stick inserted in the middle comes out clean. Cool in the pan for 5 minutes on a wire rack and remove from the pan.