Preheat oven to 375°F. Grease a 12 cup muffin pan with cooking spray.

In a 10" skillet, melt butter on medium-high heat. Cook until butter is nicely browned and smells fragrant. Pour the melted butter into a large bowl and let cool for a few minutes.

Stir in apple cider, buttermilk, egg replacer mixture, vanilla extract and orange zest. Mix well and set aside.

In another large mixing bowl, combine flour, baking powder, baking soda, egg replacer mixture and the spices. Add the butter mixture and mix with a rubber spatula.

Add the grated sweet potato, cranberries and almonds. Mix until evenly combined. Divide the batter evenly in the muffin tin.

Bake for 18~20 minutes, turning the muffin tin around halfway through the baking. Test with a cake tester to see that the cake is baked all the way through. Let cool in the pan for 10 minutes. Take them out onto a wire rack and cool completely before serving.