• Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
• 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.
  1/3 cup unsweetened almond milk, 1 chai or black tea bag
• Once steeped, combine the milk, pumpkin, coconut sugar, cashew butter, coconut oil, and vanilla extract, stirring to combine.
  ¾ cup (195g) pumpkin puree, 1/3 cup coconut sugar, ¼ cup (64g) raw cashew butter, ¼ cup (50g) coconut oil, ½ teaspoon vanilla extract
• Add oat flour, almond flour, flax meal, chai spice mix, baking powder, baking soda, and salt. Stir until combined.
  1 cup (120g) gluten-free oat flour, 1 cup (96g) blanched almond flour, 2 tablespoons flax meal, 4 teaspoons chai spice mix, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon sea salt
• 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.
  Turbinado sugar
• 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.
• 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:

• 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.
  ¼ cup cashew butter, 2 tablespoons maple syrup, 3 tablespoons coconut oil