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.
You can use all-purpose flour, or mix 1 ½ cups all-purpose flour with ½ cup whole wheat flour.