Browned Ghee, Orange and Pumpkin Muffins

Ingredients

• 1/3 cup ghee
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup coconut sugar you can also use maple syrup or honey
• 1/3 cup freshly squeezed orange juice
• Zest from 2 large oranges
• 2 tbsp freshly grated ginger
• 1 tsp alcohol free vanilla extract

• 1 cup almond flour
• 1 cup rice flour
• 1 tsp baking soda
• 2 tsp ceylon cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp salt

• 1 cup full fat coconut milk thick part only— leave the liquid in the container
• 1-2 tbsp fresh orange juice
• 1 tsp orange zest
• 1/2 cup honey

Instructions

1. Preheat the oven to 350F. Line a muffin pan with liners.
2. Brown the ghee by adding it to a saucepan over medium heat. After a few moments, it will begin to foam. Make sure you continuously whisk during this process. You will know your ghee is browned when the color is a beautiful rich amber color shade and the scent will be nutty. Move the ghee to a bowl and set aside to cool.
3. In the meantime, add the wet ingredients to a bowl and whisk well. Add dry ingredients and mix until combined. Stir in the cooled brown ghee and divide the batter into the baking liners.
4. Bake at 350F for 25-27 minutes or until a toothpick comes out clean.
5. To make the glaze, whisk the coconut milk, orange juice, zest and honey together. Once the muffins are cool, glaze and enjoy!