Low Sodium Pumpkin Muffins
Wholesome, flavorful, and perfect for a heart-conscious diet, these Low Sodium Pumpkin Muffins are the ultimate fall treat. Made with nutrient-rich whole wheat flour, creamy canned pumpkin puree, and naturally sweetened with honey, this recipe eliminates excess salt while delivering delicious autumn-inspired flavors. Warm notes of cinnamon, nutmeg, and ginger bring cozy spice to every bite, while non-fat Greek yogurt and unsweetened applesauce ensure a moist, tender texture without the need for oil or butter. Ideal for breakfast, snacks, or dessert, these muffins are quick and easy to prepare, baking to perfection in just 20 minutes. With no added sodium and packed with wholesome ingredients, these guilt-free pumpkin muffins make a fantastic addition to your menu—not only during pumpkin season but year-round!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 cup Unsweetened applesauce
- 1 cup Canned pumpkin puree
- 2 large Eggs
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 cup Non-fat Greek yogurt
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and ground ginger.
In a separate bowl, combine the unsweetened applesauce, canned pumpkin puree, eggs, honey, vanilla extract, and non-fat Greek yogurt. Mix until smooth and well combined.
Fold the wet ingredients into the dry ingredients using a spatula, mixing just until the dry ingredients are moistened. Be careful not to over-mix the batter.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 123.2 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
