Healthy Low Sodium Pumpkin Oat Mini Muffins (Easy Fall Baking)
A Cozy Fall Treat Without the Extra Sodium
When the weather turns crisp and the leaves start to show off, I’m ready for all things pumpkin. These Healthy Low Sodium Pumpkin Oat Mini Muffins (Easy Fall Baking) are the perfect way to welcome fall flavors without the extra salt lurking in most baked goods. Moist, lightly sweet, and packed with warm spice, they offer the cozy taste you’re craving—minus the sodium overload. They’re ideal for breakfast on the go, a quick afternoon pick-me-up, or a kid-approved snack tossed in a lunchbox.
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Why Low Sodium Muffins Matter
Traditional muffin mixes can be sneaky sodium traps, but we’re keeping things simple and heart-healthy here. Rolled oats add texture and fiber, pumpkin brings natural moisture, and a touch of brown sugar keeps the flavor balanced without relying on salt. Mini muffin tins also make portion control effortless (even if grabbing two is totally acceptable—no judgment here).
Simple Ingredients, Easy Prep
This recipe comes together in minutes using pantry staples, making it a fantastic weekend bake or meal-prep option for busy weeks. The batter mixes in a single bowl—no fuss—and the aroma alone will have everyone wandering into the kitchen asking when they’ll be ready.
Why I Use Haines No Sodium, No Gluten Baking Powder
For this recipe, I love swapping traditional baking soda for Haines No Sodium, No Gluten Baking Powder. Conventional leavening agents are often surprisingly high in sodium, which can undermine heart-healthy baking before you even get started. Haines provides the lift you need—giving your muffins a beautifully soft, airy crumb—without the added salt. It’s an easy, reliable way to keep your baked goods fluffy while staying committed to a low-sodium lifestyle. Plus, the gluten-free formula makes it a smart choice for those with sensitivities or anyone wanting to clean up their ingredient list.
Flavor Boosters and Fun Add-Ins
Looking to take them up a notch? Stir in a handful of unsalted chopped nuts, fold in low sodium chocolate chips, or add a sprinkle of oats on top before baking for a rustic finish. These freeze beautifully too, so bake once and enjoy fall flavor for week
Bake, Enjoy, and Savor the Season
Whether you’re living a low-sodium lifestyle or just want a wholesome seasonal treat, these pumpkin oat mini muffins deliver big autumn energy in every bite. Grab your favorite sweater, preheat that oven, and let’s get baking!
It’s All About Balance,
Swap Ideas & Add-Ins
Healthy Low Sodium Pumpkin Oat Mini Muffins (Easy Fall Baking)
Equipment
- electric mixer I used my stand mixer
- mini muffin tin
- Cookie Scoop 1 tablespoon
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
Thanks For Following Along
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