Preheat oven to 375° F and place cupcake liners into a muffin pan.
Mash or puree persimmon in a food processor, being careful not to liquify.
Whisk together the dry ingredients in a large bowl.
In a separate bowl, whisk together the yogurt, persimmon, eggs, honey, oil, and vanilla.
Add wet ingredients to the dry and mix until just barely moistened. Fold in pecans and cranberries.
Pour an even amount of batter into each muffin cup; bake for 15 minutes, or until a toothpick inserted comes out clean.
Allow to cool before serving.