Ingredients:
1/2 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/16 teaspoon ground cloves
1/2 cup dried apricots, chopped
2 tablespoons pecans, chopped
1/2 cup orange juice
2 tablespoons vegetable oil
1/4 cup firmly packed brown sugar
2 egg whites
1/2 cup canned pumpkin
1 1/2 teaspoons vanilla extract

Directions:
Preheat oven to 400°F.
Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well.
Mix in apricots and pecans.
In another bowl, combine remaining ingredients.
Beat with a fork or wire whisk until blended.
Add to dry mixture, mixing until all ingredients are moistened.
Divide mixture evenly into prepared muffin cups.
Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Remove muffins to a rack to cool.