Air Fryer Pumpkin Muffins (with Cinnamon Sugar Topping)

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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

granulated sugar

ground cinnamon

baking powder

pumpkin puree – not to be confused with pumpkin pie filling 

milk – I’ve found whole or 2% works best

flour

butter

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. 

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.

**Save Air Fryer Pumpkin Muffins for Later**