Preheat your oven to 350 degrees and line a 12 cup muffins pan with parchment liners, or lightly grease with coconut oil.

In a mixing bowl, combine the almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and cloves, set aside.

In a separate large mixing bowl, whisk together the eggs, maple syrup, orange juice and zest, coconut oil, and vanilla extract (almond extract if using). 

Using a silicone spatula or wooden spoon, stir the dry ingredients into the wet until just moistened.  Fold in the pecans and cranberries, then spoon the mixture into muffin cups about 3/4 of the way up (I made 12).  

Bake in the preheated oven for 15 minutes or until just done and a toothpick inserted in the center of 1 comes out clean - these bake quickly and overtaking can dry them out!   Muffins will have rounded tops and very light golden color when done.

Remove from oven and allow to cool completely on wire racks.  Store any leftovers at room temperature, loosely covered for one day, afterwards they can be stored in the refrigerator for 4-5 days and lightly defrosted/softened in the toaster oven or oven.  Enjoy!