Air Fryer Pumpkin Muffins

Air Fryer Pumpkin Muffins

What I like about this air fryer method is that it makes a small batch of pumpkin muffins easy to pull off without heating the whole oven, but I rely on the toothpick test more than the clock. Pumpkin batter stays moist, and in some air fryers the tops can look done before the centers are fully set.

These muffins use a simple batter, bake well in silicone muffin cups, and get a light brush of melted butter and cinnamon sugar while still warm. They work for breakfast, a snack, or dessert, and if you want another seasonal breakfast idea, try these Air Fryer Pumpkin French Toast.

Ingredients for Air Fryer Pumpkin Muffins

• 1 cup pumpkin puree (245g), not pumpkin pie filling
• 1 3/4 cups all-purpose flour (210g)
• 3/4 cup granulated sugar (150g)
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk or 2% milk (120g)
• 1/3 cup neutral oil (65g), such as sunflower or vegetable oil
• 2 tablespoons melted butter (28g), for brushing the tops
• 2 tablespoons granulated sugar (25g), for the topping
• 1 teaspoon ground cinnamon, for the topping

Optional mix-ins: 1/2 cup mini chocolate chips or 1/2 cup chopped pecans or walnuts. Keep mix-ins moderate so the muffins still rise well and bake evenly.

Why Silicone Muffin Cups Work Well in the Air Fryer

Silicone muffin cups are usually the easiest fit for an air fryer basket, and they release the muffins cleanly once the muffins cool for a few minutes. I find this works best when each cup has a little space around it so the air can move.

If your air fryer is small, bake in batches instead of crowding the basket. A small air fryer-safe pan can also work, but make sure it fits without blocking airflow.

How to Make Pumpkin Muffins in the Air Fryer

1. Preheat the air fryer: Preheat to 320°F (160°C) if your model has a preheat setting. This helps the muffins start baking evenly, especially in basket-style air fryers.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt until evenly combined.
3. Mix the wet ingredients: In a second bowl, stir together the pumpkin puree, eggs, milk, and oil until smooth, with no visible streaks of egg.
4. Make the batter: Add the dry ingredients to the wet ingredients and stir just until the flour disappears. The batter should be thick but scoopable. A few small lumps are fine. Overmixing can make the muffins dense.
5. Fill the cups: Lightly grease the silicone muffin cups if needed. Divide the batter among about 8 standard silicone muffin cups, filling each about 3/4 full. If using mini chocolate chips or chopped nuts, fold them in now.
6. Air fry: Arrange the filled cups in the basket with space around each one. Air fry at 320°F (160°C) for 12 to 16 minutes. If your air fryer browns unevenly, rotate the basket or turn the muffin cups halfway through, but do not flip them.
7. Check for doneness: Start checking early. The tops should look set rather than shiny, the edges should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If the middle still looks wet or gummy, cook for another 1 to 2 minutes and check again.
8. Cool slightly: Let the muffins rest in the cups for a few minutes, then transfer them to a rack or plate so they can finish cooling without steaming too much.
9. Finish the tops: Stir together the 2 tablespoons sugar and 1 teaspoon cinnamon. Brush the warm muffin tops lightly with melted butter, then dip or sprinkle with the cinnamon sugar. Skip this step if you want them plain.

Air Fryer Time and Temperature for Pumpkin Muffins

Cook these muffins at 320°F (160°C) for 12 to 16 minutes. Air fryer models vary, so I start checking near the early end of the range.

If your air fryer runs hot, the tops may brown before the centers are done. In that case, use the toothpick test and the springy edge check instead of judging by color alone.

How to Keep Pumpkin Muffins Light Instead of Dense

The part I pay attention to most is the batter texture. It should be thick enough to hold its shape in the muffin cups, but not beaten smooth like cake batter.

Once the flour goes in, stir only until combined. Fresh baking powder also matters here, and it helps not to overfill the cups since pumpkin batter needs room to rise.

Air Fryer Pumpkin Muffin Variations

Mini Pumpkin Chocolate Chip Muffins

Fold 1/2 cup mini chocolate chips into the batter for a sweeter version. If you use smaller muffin cups, start checking earlier since mini muffins bake faster.

Pumpkin Nut Muffins

Add 1/2 cup chopped pecans or walnuts for a little crunch. Keep the amount moderate so the batter does not get weighed down.

How to Store and Reheat Air Fryer Pumpkin Muffins

Let the muffins cool completely before storing so condensation does not soften them. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate them for a few extra days if needed.

For longer storage, freeze the fully cooled muffins and thaw before reheating for the best texture.

To reheat, warm a muffin in the air fryer at a low temperature just until heated through. Watch closely so it does not dry out. The cinnamon-sugar topping will soften some after storage, so the texture is best on the day the muffins are made.

For another pumpkin snack, you might also like Air Fryer Pumpkin Pretzel Bites. If you still have pumpkin on hand, Air Fryer Caramelized Pumpkin is another easy way to use it.

Nutrition

Approximate nutrition per muffin, based on 8 muffins and excluding optional mix-ins: 220 calories, 4g protein, 9g fat, 32g carbohydrates.

Approximate nutrition per 100g: 290 calories, 5g protein, 11g fat, 42g carbohydrates.

These values are estimates and will vary based on ingredient brands, muffin size, and how much topping you use.