PREHEAT oven to 350F.
COMBINE muffin mix with eggs, water, coconut oil, molasses, vanilla, ginger, and orange zest in a large bowl. Using a mixer, beat on low until thoroughly combined. Add cranberries and mix in gently with a spoon.
POUR cake batter into silicone mini bundt pans (we recommend Freshware) fitted on a baking sheet. Bake for 25-30 minutes, until the cakes are fully set.
ALLOW the cakes to cool. Meanwhile, add ghee to a small skillet over medium heat. Melt and then cook until just browned, about 10 minutes.
COMBINE brown ghee with powdered sugar, vanilla, cardamom, cinnamon, nutmeg and almond milk. Using a fork, stir to combine.
REMOVE cooled cakes from the molds and set on a cooling rack over parchment paper. Drizzle the brown butter chai glaze over the cakes. Serve and enjoy!