2 cups Peeled, cored and chopped juicy apple (such as Honeycrisp)
Preheat oven to 350ºF. Spray 18-cup muffin cups with baking spray.
Whisk oil and sugar together in a large bowl until well blended. Add eggs, one at a time, beating well after each addition.
Mix all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, cloves and nutmeg in a medium bowl. Stir into oil mixture using a rubber scraper or wooden spoon.
Add 1/2 cup pecans and apples and stir until incorporated.
Scoop into prepared muffin tins; each cup will be about 3/4 full. Gently press about 2 teaspoons of nuts into the top of each muffin. Bake 20 to 25 minutes or until toothpick inserted into center of muffins comes out clean. Cool in pan on rack for 15 minutes then remove from pan and cool on rack.