“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!
1/2cupcoconut sugaryou can also use maple syrup or honey
1/3cupfreshly squeezed orange juice
Zest from 2 large oranges
2tbspfreshly grated ginger
1tspalcohol free vanilla extract
For the dry ingredients:
For the glaze:
1cupfull fat coconut milkthick part only— leave the liquid in the container
1-2tbspfresh orange juice
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!
Shayna's Kitchen | Browned Ghee, Orange and Pumpkin Muffins https://shaynaskitchen.com/browned-ghee-orange-and-pumpkin-muffins/