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.