Make your tea by placing 3 Tbsp of the loose-leaf tea mixture into your teapot. Boil about 2 cups of water and pour over the tea. Let it steep for about 5 minutes.
Place all wet ingredients in one bowl.
Place dry ingredients in another bowl.
Add the two together and blend on low in a KitchenAid mixer (or mixer of choice).
Lightly brush a mini muffin / cupcake pan with organic coconut oil.
Fill the muffin slots with the mixture.
Bake for 32-35 minutes (keep a close eye on it).
Remove from oven and enjoy immediately or save for later.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2014/01/14/mini-gluten-free-pumpkin-chai-muffins/