Air Fryer Pumpkin Muffins

Your family is going to love these quick and easy Air Fryer Pumpkin Muffins that only take 15 minutes to whip up to take school, on a fall leaf peeping hike or to a classroom party. These are fluffy muffins that your family is going to love.

🍽️ Why This Works

Quick and Easy | That is what we are all about here at Savor + Savvy. This recipe isn’t complicated and is easy enough for pre-teens and up to be able to make solo.

Simple Ingredients | The ingredients are simple and easy to grab at the store. Always remember the difference between pumpkin purée vs pumpkin pie filling.

Great Baking Recipe for Air Fryer | If you haven’t used your AF oven yet to bake, that is going to change today. These are so easy to make for your family and are fool proof. You will love how they come out.

Snag our 72 Page Printable Home Binder Today →

🎃 Ingredients

All Purpose Flour | Use the basic flour that you will use for all of your muffins and cookies here.

Pumpkin Purée | Always make sure the can says PUMPKIN PURÉE and not pumpkin pie filling (unless you want to make your own Instant Pot Pumpkin Purée, which I think you should try!). They are NOT interchangeable, so double check before opening the can.

🔥 Instructions

Step One: Mix the oil, eggs, ½ cup of sugar, one teaspoon of cinnamon, pumpkin, and milk in a mixing bowl. Once well combined, gradually add the flour and baking powder until a batter is formed.

Step Two: Place oven safe silicone cupcake molds in air fryer basket and fill with batter. Cook on 300° for 12 minutes. Allow to cool.

Step Three: While the muffins are cooling, mix the remaining cinnamon and sugar together and melt the butter. 

Step Four: Once the muffins are cooled, drizzle with melted butter and dip in the cinnamon sugar mixture for a good coating. 

❗ Expert Tips

There are a couple of different muffin liner options for the AF. We lean towards the silicone ones but there are round versions that work great too.

If you don’t have enough eggs or not quite enough sugar, make sure to look over the Cooking + Baking Ingredient Substitutions as you most likely have an alternative at home instead of running to the store or not making the recipe.

Instead of the cinnamon/sugar topping, try an icing on top or serve with your own Homemade Instant Pot Cream Cheese. Consider adding a handful of chocolate chips to the batter as well.

Even though the silicone liners are considered non stick, I do like to zap them a bit with non stick spray so the muffins simply slide out.

Don’t over-mix muffin batter. Stir only until it is mixed. Minimal handling is best.

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Air Fryer Pumpkin Muffins

Make these quick and easy super moist Air Fryer Pumpkin Muffins for the perfect fall breakfast or afterschool snack.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Prep Time: 3 minutes minutes

Cook Time: 12 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Calories: 291kcal

Author: Ginny

Equipment

• ▢
  Air Fryer
• ▢
  Silicone Muffin Liners

Ingredients

• ▢ ½ cup Pumpkin Purée
• ▢ 2 Eggs
• ▢ 2 cups All Purpose Flour
• ▢ 1 tsp Baking Powder
• ▢ 2 tsp Cinnamon divided
• ▢ 1 cup Sugar divided
• ▢ ½ cup Oil
• ▢ ¼ cup Butter
• ▢ ½ cup Milk

Instructions

• In a mixing bowl, mix the oil, eggs, ½ cup of sugar, 1 teaspoon of cinnamon, pumpkin, and milk. Once mixed, gradually add the flour and baking powder until a batter is formed. 
• Place oven safe silicone cupcake molds in air fryer basket and fill with batter. Cook on 300° for 12 minutes. Allow to cool.
• While the muffins are cooling, mix the remaining cinnamon and sugar together and melt the butter. 
• Once the muffins are cooled, drizzle with melted butter and dip in the cinnamon sugar mixture for a good coating. 

Notes

Pumpkin Purée: Use canned or make your own in the Instant Pot. 

Serve with Cream Cheese: Use the boxed version or make your own in the Instant Pot. 

Baking Substitutions: If you don’t have enough eggs or not quite enough sugar, make sure to look over the Cooking + Baking Ingredient Substitutions as you most likely have an alternative at home instead of running to the store or not making the recipe.

Storage: Store for up to 2 days on the counter or up to 5 days in the refrigerator. 

Freezer Friendly: Place on a sheet pan and freeze for about 6 hours. Remove from the freezer and individually wrap these and place in a freezer safe gallon bag. You can find all of our freezer safe tips here along with a free printable. 

Leftover Pumpkin: You can freeze it for all of your other favorite pumpkin recipes like the Pumpkin Breakfast Cookies or Savor Pumpkin Pizza. Use it in a dip, stir it into chili or make a pumpkin spiced latte out of it. 

Non Stick: Even though the silicone liners are considered non stick, I do like to zap them a bit with non stick spray so the muffins simply slide out.

Over Mixing: Don’t over mix muffin batter. Stir only until it is mixed. Minimal handling is best.

Nutrition

Serving: 1g | Calories: 291kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 72mg | Potassium: 119mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1763IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

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