First, melt the butter and steep the chai tea in the melted butted for 5-7 minutes. Strain the butter and set aside.
In a large bowl, whisk together the sugar and eggs. Next, add in the pumpkin and the chai butter and whisk together until smooth.
Then add in the flour, baking soda, salt and nutmeg. Whisk together until it all the clumps are gone.
Scoop the batter into a muffin tin that has been lined with parchment paper or muffin cups. Top with chopped walnuts and place into the oven at 350º and bake for 22-25 minutes.