Preheat oven to 350 degrees F (180 degrees C).
Place muffin liners into a muffin tin and spray the liners with a little nonstick cooking spray. Set aside.
In a large bowl, lightly beat the Egg (2). Stir in Kellogg's Raisin Bran® (1 1/2 cup), Almond Milk (1 1/2 cup), Vegetable Oil (1/4 cup) and Vanilla Extract (1 teaspoon). Let stand 10 minutes; then stir to break up cereal.
Meanwhile, place Pecans (1 cup) on a baking sheet and toast them for 10 minutes, until crisp and fragrant. Remove from oven and roughly chop them. Set aside.
While pecans are toasting, peel the Granny Smith Apple (1) and dice it into very small pieces. Chop the Fresh Cranberry (1 cup). When pecans are toasted, roughly chop them and add the nuts and chopped fruit into the cereal mix. Stir until blended.
In a medium bowl whisk together the All-Purpose Flour (2 1/2 cup), Baking Powder (2 1/2 teaspoon), Baking Soda (1/2 teaspoon), Granulated Sugar (1 cup), Ground Cardamom (1/2 teaspoon), Ground Allspice (1/2 teaspoon), Ground Cinnamon (1 teaspoon) and Kosher Salt (1 teaspoon).
Add the dry ingredients to the wet ingredients and stir until just combined.
Spoon evenly into muffin tins and bake. For regular sized muffins - bake 20-25 minutes. For mini muffins, bake 12-15 minutes or until a cake tester comes out clean.
Remove from pan and cool on a rack before serving. Enjoy!