Our homemade Air Fryer Pumpkin Muffins recipe is made with pumpkin puree, pantry ingredients and features a cinnamon sugar topping. Serve for an easy breakfast, snack or dessert. These are sure to be a favorite for kids and adults.
Is it really Fall if you aren’t cooking with pumpkin? I don’t think so! As much as I love baking during this cooler season, I’m looking forward to switching things up and making different dishes in my air fryer.
While I can’t replace all of my baking recipes with air fryer versions, I am definitely going to try a few. A couple of my favorites so far are chocolate chip cookies, cornbread muffins, blueberry muffins and biscuit donuts.
Next up is a Fall favorite – my homemade pumpkin muffins. These aren’t your average pumpkin muffins though. I’ve added a cinnamon sugar topping that adds just enough sweetness to turn these into a craveable muffin.
It’s also worth mentioning that while it’s possible to make muffins and breads in your air fryer, you’ll want to invest in pans that fit your model of air fryer.
I recommend checking out the accessory sets on Amazon, so you can get a bundle that will cover most of your future needs. And it’s cheaper to purchase them as a bundle versus individual pieces.
Ingredients for Air Fryer Pumpkin Muffins
oil – I recommend sunflower or vegetable
eggs – take them out of the frig about 10 minutes ahead of time
pumpkin puree – not to be confused with pumpkin pie filling
milk – I’ve found whole or 2% works best
How to Make Pumpkin Muffins in the Air Fryer
Preheat the air fryer to 350 degrees F.
Add the oil, eggs, sugar, cinnamon, baking powder, pumpkin, and milk to a mixing bowl and stir until it’s smooth.
Slowly pour in the flour, gently stirring until it is all combined.
Fill oven-safe silicone cupcake/muffin molds with batter and place them in the air fryer basket.
Cook for about 12 minutes. After they’ve finished cooking, allow the muffins to cool on a wire rack.
In the meantime, melt the butter in a microwave-safe bowl and place the remaining sugar and cinnamon in a separate small bowl.
Using a basting/pastry brush, lightly dip it in the melted butter, and brush across the tops of each muffin. Then dip the top of each muffin in the sugar mixture.
Tips for Making
- This recipe calls for pumpkin puree. If you substitute with pumpkin pie filling you will need to adjust the spices and sugar.
- Check to make sure your baking powder is fresh.
- Don’t overmix the batter or the muffins will be tough.
- Add mini chocolate chips or chopped nuts if desired (pecans or walnuts taste great with these muffins).
What’s the Difference in Pumpkin Puree and Pumpkin Pie Filling?
I mentioned earlier to be sure you use pumpkin puree versus pumpkin pie filling with this recipe. And here’s why – pumpkin puree is pure pumpkin with nothing added.
Pumpkin pie filling is made with added sugar, spices and other ingredients. Not only will it change the taste of the muffins if used, but it can also change the texture as well.
It’s super easy to just grab a can of Libby’s in the store, but if they are out or if you are feeling adventurous, you can make your own pumpkin puree. Simply roast the pumpkin flesh without the seeds, then add it to a blender and pulse.
How to Store Leftovers
While pumpkin muffins are amazing when served warm, you can store leftovers on the counter to 2 days or in the refrigerator for longer storage. Keep in mind the cinnamon sugar topping will start to break down the longer they are stored.
To freeze: wrap plain muffins in plastic wrap and store in a freezer safe container or zip top bag for 1-2 months. Thaw on the counter before adding the topping.
Dessert Recipes to Make in the Air Fryer
Air Fryer Pumpkin Muffins
- 1/2 cup oil, sunflower or vegetable
- 2 eggs
- 1 cup sugar, divided
- 2 teaspoons cinnamon, divided
- 1 teaspoon baking powder
- 1/2 cup pumpkin puree
- 1/2 cup whole or 2% milk
- 2 cups all-purpose flour
- 1/4 cup butter
- In a mixing bowl, combine the oil, eggs, 1/2 cup of sugar, 1 teaspoon of cinnamon, baking powder, pumpkin, and milk.
- Gradually add the flour, mixing just until combined.
- Preheat the air fryer to 300 degrees F.
- Place oven-safe silicone cupcake molds in the air fryer basket and fill 3/4 full with batter. Cook for 12 minutes.
- Remove muffins from basket and allow to cool.
- Mix the remaining cinnamon and sugar in a small bowl. Melt the butter in a separate bowl.
- Brush cooled muffins with melted butter then dip in the cinnamon sugar mixture, coating evenly.
- If you substitute pumpkin pie filling for the pumpkin puree you’ll need to make adjustments to the spices and sugar.
- Don’t overmix the muffins.
- Loosely wrap leftover muffins in foil and store on the counter for up to 2 days or in the refrigerator for 3-4 days.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.