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.
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.
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.
Pumpkin purée is simply cooked pumpkin (or winter squashes) in a can (or made fresh, if that is what you chose). It will be labeled as pumpkin, pumpkin purée or 100% pumpkin. You don’t want to use the pumpkin pie filling because it is already sweetened. It is pre-seasoned and sweetened to make pies.
Store on the counter for up to two days. Store in the refrigerator if you are going to keep them longer.
Yes. Place on a sheet pan and freeze for about six 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.
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Air Fryer Pumpkin Muffins
- Silicone Muffin Liners
- 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
- 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.