Ingredients

The following ingredients have 12 Servings
  • ½ cup hot water
  • 1 chai tea bag (I used Tazo Chai Tea)
  • ¾ cup plant-based milk (almond, soy, etc, vanilla flavored)
  • ⅓ cup vegetable oil
  • 2 flax egg
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour ((see note))
  • ¾ cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 tablespoons pumpkin seeds

Instruction

  • Set your oven to 350°F and line a muffin pan with muffin papers.
  • Place the teabag in the hot water and allow it to steep for a couple of minutes.
  • In the meantime, add the plant-based milk, oil, flax eggs, vinegar, and brown sugar in a small bowl. Stir to combine.
  • In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Stir to combine.
  • Remove the teabag from the hot water and pour the tea into the milk mixture. Stir to combine and then pour this into the flour mixture. One more time - stir to combine.
  • Use a measuring cup or even a cookie dough dispenser to equally distribute the batter amongst the muffin papers. I found those awesome muffin papers at Target! Spread a few pumpkin seeds on the top of each muffin.
  • Place in the oven and bake for 20 to 25 minutes. Check for doneness. When the muffins are ready, remove them ½from the oven and allow to cool slightly before serving. Serve warm.