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.
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.