Preheat oven to 350F. Grease and flour a nonstick muffin pan, set aside.
In a small saucepan over a medium-high flame, heat the water until it just begins to boil, turn off immediately. In a large mixing bowl, add the chopped persimmons and warm water, blend until smooth using a hand blender.
Add in the eggs, sugar, vanilla, and melted butter. Whisk until smooth. Add in the flour, baking powder, baking soda, salt, nutmeg, clove powder, and cinnamon—whisk until combined. The batter will be a little clumpy but that's okay.
You can add the persimmon slice before or after you pour the batter. Divide the batter into the muffin tray, if there's extra batter, add to a ramekin and bake beside the tray.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before removing from tray.