Soak the ground flax in the water in a small bowl for about 10 minutes.
In a medium bowl, mix the almond milk with the pumpkin puree, sugar, vanilla, and the emptied tea bags.
Whisk together gently, and then add in the soaked flax, and then the remaining ingredients. Whisk gently until completely combined. Distribute evenly in a lightly greased but unlined muffin tin (the tins shouldn’t be filled to the brim, but halfway or less).
Bake at 350 degrees for 20-25 minutes, until a toothpick inserted in the middle of a cake comes out clean.