Go Back

Browned Ghee, Orange and Pumpkin Muffins

“Keep the pumpkin recipes coming!”— I hear ya, I hear ya. I’m glad to see and receive so many messages of you guys trying my various pumpkin recipes this Fall. Here’s the recipe for my browned-ghee pumpkin and orange muffins. I’m dairy-free— my body has never really tolerated it well so when I tried a version of browned-ghee, I was SO excited about the indulgent, buttery flavor. I know this will become a regular in your Fall baking rotations! 
Print Recipe Pin Recipe

Ingredients
  

For the wet 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

For the dry ingredients:

  • 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

For the glaze:

  • 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
 

  • Preheat the oven to 350F. Line a muffin pan with liners.
  • 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.
  • 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.
  • Bake at 350F for 25-27 minutes or until a toothpick comes out clean.
  • To make the glaze, whisk the coconut milk, orange juice, zest and honey together. Once the muffins are cool, glaze and enjoy!