Spiced Persimmon Muffins

Preheat oven to 375 F and line a 12-cup standard muffin pan with baking cups. Then coat baking cups with cooking spray.

Toast pecans in a single layer on a sheet pan in the preheated oven until golden and fragrant, about 5 minutes. Then remove them from the oven and set aside.

Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. Make a well in the center of the mixture.

Combine yogurt, eggs, persimmon, honey, vegetable oil, and vanilla in a medium bowl. Add this into the flour mixture and stir just until combined. Gently fold in cherries.

Fill each baking cup 3/4 full with batter. Sprinkle toasted pecans evenly over the top of the muffins. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in the pan on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Adapted from Cooking Light.