Spiced Persimmon And Pecan Muffins

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3/4 cup chopped pecans, divided

5 3/5 ounces all-purpose flour (about 1 1/4 cups)

4 3/4 ounces whole-wheat flour (about 1 cup)

1/2 cup packed dark brown sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup plain fat-free yogurt

1/3 cup ripe mashed Hachiya persimmon

1/3 cup honey

1/4 cup canola oil

2 teaspoons grated peeled fresh ginger

1 teaspoon vanilla extract

2 large eggs, lightly beaten

1/2 cup diced peeled Fuyu persimmon

1/2 cup dried cranberries

Cooking spray

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