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5
from 1 vote
Air Fryer Pumpkin Muffins
Our easy 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.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Servings:
12
Calories:
269
kcal
Author:
Lori @ I Heart Air Frying
Equipment
Air fryer
Mixing bowl
Small bowls
Silicone muffin molds
Pastry brush
Wire rack
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Serving:
1
muffin
|
Calories:
269
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.2
g
|
Cholesterol:
24
mg
|
Sodium:
74
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
1733
IU
|
Vitamin C:
0.5
mg
|
Calcium:
38
mg
|
Iron:
1
mg