1 1/2 tablespoons melted ghee or butter if not paleo
For the Chocolate Glaze:
2 ounces dark chocolate melted
1 teaspoon coconut oil melted
In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, stevia or maple syrup sweetener, until smooth and combined.
In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum (or flax meal with water), pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.
Transfer batter evenly into a greased 12 cavity silicone muffin baking sheet, filling 3/4 full. (Or you can also use a 6-cavity silicone donut pan for regular-sized donuts.)
Bake in preheated oven 350F for 20-24 minutes for regular-sized muffins or until golden brown.