Preheat oven to 400 degrees F.
In a medium-sized bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, ground cloves, ground allspice, and nutmeg.
In a large bowl, combine pumpkin, molasses, honey, eggs, applesauce, and yogurt. Add the flour mixture and wheat bran to the pumpkin mixture. Mix until just combined. To avoid tough muffins, do not over mix. Add blueberries and pecans, and stir to combine.
Spray one muffin tin (12 muffin cups) with nonstick cooking spray. Fill the cups with the muffin batter and top each muffin with a light sprinkling of oats.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin on a rack for about 10 minutes. Remove the muffins from the tin and let the muffins cool on the rack.