Eureka! I have stumbled upon a vegan pumpkin muffin recipe that’s crumb-resistant, dairy-free, low-sugar and toddler-approved. It’s the unicorn that will make serving up healthy breakfast on weekday mornings that much easier.

I say resistant because just like sunscreen, there’s no truly crumb-proof muffin; however, even my spirited toddler couldn’t take these down in a crumbly blaze of glory. I attribute the “glue” that binds these together to my food processor. I’d imagine a blender would produce the same result.

Combine the following in a food processor or blender:

• 2 1/4 cups oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 cup coconut sugar (equals about 8g coconut sugar per muffin, so I might half this next time around)
• 1/4 tsp sea salt
• 1/4 tsp pumpkin spice

While blending, add the following:

• 1 tbsp maple syrup (equals about 1g sugar per muffin)
• 1/4 cup olive oil (or other cooking oil)
• 1 tsp vanilla
• 1 cup almond milk
• 3/4 cup pumpkin puree (I like Farmer’s Market Organic Pumpkin Puree, 16 Ounce (Pack of 12) from Amazon)

Bake at 350 degrees until a fork comes out clean from the middle of each muffin.

Makes 12 muffins.

Note: I started with the foundational elements of Healthy Helper’s Vegan Gluten-Free Pumpkin Spice Cupcakes (who adapted the original recipe from the Oh She Glows Every Day cookbook – as featured on Blissful Basil) and subbed out or modified some of the ingredients to make low-sugar muffins for breakfast.