Description
Deliciously moist and perfectly spiced, these air fryer pumpkin muffins are a cozy fall treat. Quick, easy, and packed with pumpkin goodness—ideal for breakfast, brunch, or a sweet snack.
Ingredients
For the Muffins:
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1 cup canned pumpkin puree
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2 large eggs
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½ cup brown sugar
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¼ cup granulated sugar
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½ cup vegetable oil or melted coconut oil
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1 tsp vanilla extract
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1½ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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¼ tsp salt
Optional Mix-ins:
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½ cup chocolate chips
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½ cup chopped nuts (walnuts or pecans)
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½ cup dried cranberries or raisins
Instructions
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Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
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Mix Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
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Combine: Gradually stir dry ingredients into wet ingredients until just combined. Fold in optional mix-ins if desired.
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Preheat Air Fryer: Preheat to 320°F (160°C) for 5 minutes.
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Prepare Muffin Tray: Line with paper liners or spray with cooking spray. Fill each cup 2/3 full.
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Air Fry: Cook for 15-18 minutes, or until a toothpick inserted comes out clean.
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Cool: Let muffins cool 5 minutes in tray, then transfer to a wire rack.
Notes
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Ensure baking powder and soda are fresh for maximum rise.
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Don’t overmix to keep muffins light and fluffy.
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Store in an airtight container at room temp up to 3 days, fridge up to a week, or freeze individually.
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Adjust spices to taste; add a pinch of cloves for extra warmth.