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–+ servings
Mini Low Sodium Pumpkin Oat Muffins stacked on a white plate on scattered oats

Healthy Low Sodium Pumpkin Oat Mini Muffins (Easy Fall Baking)

These cozy, bite-sized muffins are packed with warm pumpkin spice flavor, hearty oats, and zero unnecessary sodium. Soft, moist, and lightly sweet, they’re the perfect grab-and-go breakfast, snack, or lunchbox treat — all the fall flavor without the salt.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast, Dessert, prep cooking, Snack
Cuisine American
Servings 48 muffins
Calories 51 kcal

Equipment

Ingredients
  

  • cooking oil spray baking variety
  • 1/2 cup butter no salt
  • 3 large eggs beaten
  • 15 oz pumpkin 1 can
  • 1 tsp ground cinnamon can use pumpkin pie spice
  • 1.5 cups all-purpose flour
  • 1.5 cups uncooked quick oats
  • 2.5 tsp baking powder Sodium Free . Gluten Free
  • 24 pieces walnuts

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit 
  • Coat mini muffin tin holes with cooking spray
  • Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs (beaten) and pumpkin; beat well.
  • Add cinnamon, flour, oats, and baking soda; mix thoroughly.
  • Use cookie scoop to add mix to each muffin spot.
  • Add 1 walnut piece to top if using them.
  • Bake until a toothpick inserted in the center of the muffin comes out clean, about 15 min.
  • Repeat until all batter is gone, mine make 48 muffins.

Nutrition

Serving: 1muffinCalories: 51kcalCarbohydrates: 6gProtein: 1gFat: 3gCholesterol: 17mgSodium: 20mgFiber: 0.4gSugar: 0.3g
Keyword baked, bread, breakfast, cinnamon, easy, fall, Low Sodium, moist, muffin, oats, prep cooking, pumpkin, quick, snacks
Tried this recipe?Let us know how it was!