1. Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
2. Heat the unsweetened almond milk until it’s just steaming. Steep the black tea or chai in the milk as directed on the tea – usually 5 to 10 minutes.
3. Once steeped, combine the milk, pumpkin, coconut sugar, cashew butter, coconut oil, and vanilla extract, stirring to combine.
4. Add oat flour, almond flour, flax meal, chai spice mix, baking soda, baking powder, and salt. Stir until combined.
5. Divide between the 10 to 12 muffin tins (10 will give bigger fluffier muffins, 12 will be slightly smaller). Sprinkle with turbinado sugar before baking if desired from a crunchy, sugary crust.
6. Bake for 20-22 minutes, or until a toothpick comes out clean and the muffins spring back when pressed lightly with a fingertip. Once done, let cool completely on a wire rack.
7. Store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!

To make the glaze:

1. Whisk together the cashew butter, maple syrup, and coconut oil until a drizzle-able consistency is reached. Add more coconut oil if needed. Drizzle over muffins.