Air Fryer Pumpkin Cornbread is one of the best fall side dishes! I made this last year for Thanksgiving, and it was a hit! There is nothing better to go with the fall dishes, chili, roasted chicken, and even a pork chop dinner!

Slice of Easy Air Fryer Pumpkin Cornbread on a plate, golden brown with a soft, fluffy texture.
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Oh, so delicious! 

This is the perfect cornbread. I first had pumpkin cornbread at a fancy restaurant in Philadelphia. I was so excited by it, and I had to come home and look up recipes.

Then I came up with this. Do you know how awesome this is going to be on Thanksgiving? It has all of the fall flavors in one dish.

I love a great cornbread made in the Air Fryer, so good, and it bakes up perfectly. And with about half the time of a traditional oven cooking method. The results will speak for themselves. 

If you love everything cornbread, some of my favorites Air Fryer Cornbread Recipes are AIR FRYER PILLSBURY CORNBREAD SWIRLS, AIR FRYER CLASSIC CORNBREAD, AIR FRYER CORN DOG MUFFINS, and AIR FRYER CREAMED CORN CORNBREAD.

Why You Will Love This Recipe!

  • Quick and Easy: Ready in minutes, perfect for busy mornings or last-minute sides.
  • Moist and Fluffy: Pumpkin keeps the cornbread tender and soft.
  • Warm, Cozy Flavors: Cinnamon and pumpkin spice make it perfect for fall or year-round comfort.
  • Minimal Cleanup: The air fryer makes baking simple without a hot oven.
  • Versatile Side or Snack: Delicious on its own, with butter, or alongside soups and chili.

Ingredients Needed

Ingredients needed for Easy Air Fryer Pumpkin Cornbread on kitchen table.
  • All-Purpose Flour: Soft, versatile flour perfect for baking and binding ingredients.
  • Yellow Cornmeal: Coarse yellow cornmeal for texture and traditional cornbread flavor.
  • Baking Powder: Leavening agent that helps cornbread rise and become fluffy.
  • Baking Soda: Reacts with acids to create a light, airy texture.
  • Ground Cinnamon: Warm, aromatic spice adding sweet, comforting flavor to baked goods.
  • Salt: Enhances overall flavor and balances sweetness in the cornbread.
  • Ground Nutmeg: Earthy, slightly sweet spice to complement pumpkin and cinnamon.
  • Sour Cream: Adds moisture, richness, and tenderness to the cornbread.
  • Pumpkin Puree: Provides natural sweetness, moisture, and soft texture to the batter.
  • Brown Sugar: Adds caramel-like sweetness and depth of flavor to the cornbread.
  • Butter: Melted butter adds richness, flavor, and a tender crumb.

    How To Make Air Fryer Pumpkin Cornbread

    Mixing bowl with dry ingredients—flour, cornmeal, spices—combined with sour cream, pumpkin puree, brown sugar, and melted butter.

    Step One: In a large mixing bowl, mix together the flour, cornmeal, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg. Then add in the sour cream, pumpkin, brown sugar and melted butter, mix well.

    Pumpkin cornbread batter poured into a pan, smoothed with a spatula, ready to cook in the air fryer at 320°F.

    Step Two: Spray your air fryer pan with non-stick cooking spray or olive oil spray.

    Step Three: Pour the batter into the pan and smooth the top with a spatula. Set in your air fryer and set the air fryer temperature to 320 degrees F, and set cook time for 12-15 minutes.

    Slice of Easy Air Fryer Pumpkin Cornbread, golden brown with a soft, fluffy interior and autumn spices.

    Easy Air Fryer Pumpkin Cornbread Recipe Tips

    • Use Fresh Ingredients: Fresh pumpkin puree and spices give the best flavor and aroma.
    • Grease the Pan Well: Prevent sticking by lightly buttering or spraying the air fryer-safe pan.
    • Check Doneness Early: Air fryer models vary; start checking at the minimum cook time to avoid overbaking.
    • Don’t Overmix the Batter: Mix just until combined to keep the cornbread light and fluffy.
    • Adjust Spices to Taste: Add more cinnamon, nutmeg, or pumpkin spice for a bolder flavor.
    • Let Cool Slightly: Allow the cornbread to rest for a few minutes before slicing to maintain shape.
    • Experiment with Add-Ins: Fold in chocolate chips, nuts, or raisins for extra texture and flavor.
    Slice of Easy Air Fryer Pumpkin Cornbread, golden brown with a soft, fluffy texture and autumn spices.

    Easy Air Fryer Pumpkin Cornbread Recipe Faqs

    Can I use canned pumpkin for this recipe? Yes! Canned pumpkin puree works perfectly and keeps the cornbread moist and flavorful.

    Can I use a different type of flour? All-purpose flour works best, but you can try whole wheat or gluten-free blends with slight texture adjustments.

    How do I know when it’s done? Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

    Can I add extra spices or flavors? Yes! Try extra cinnamon, nutmeg, ginger, or pumpkin pie spice for a bolder flavor.

    How should I store leftovers? Store in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week.

    Can I freeze this cornbread? Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

    More Easy Air Fryer Cornbread Recipes

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    Easy Air Fryer Pumpkin Cornbread

    Easy Air Fryer Pumpkin Cornbread

    5 from 3 votes
    Author: Laurie Fleming
    Prep Time: 20 minutes
    Cook Time: 16 minutes
    3 minutes
    Total Time: 39 minutes
    Servings: 8 Servings
    Print

    Description

    Enjoy moist, flavorful Easy Air Fryer Pumpkin Cornbread made with pumpkin, warm spices, and a tender crumb. Quick and simple, perfect for fall or any cozy meal.

    Ingredients 

    • 1 cup all-purpose flour
    • 1 cup yellow cornmeal
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon ground nutmeg
    • 1/2 cup sour cream
    • 1 cup pumpkin puree
    • 1/3 cup brown sugar
    • 1/4 cup butter, melted

    Instructions

    • Mix the 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon salt and 1 teaspoon ground nutmeg in a large mixing bowl.
    • Then add in the 1/2 cup sour cream, 1 cup pumpkin puree 1/3 cup brown sugar, and melted 1/4 cup butter, mix well.
    • Spray your air fryer pan with non-stick cooking spray or olive oil spray.
    • Pour the batter into the pan and smooth the top with a spatula. Set in your air fryer temperature to 320 degrees F, air fryer setting, set cook time for 12-15 minutes.

    Equipment

    Notes

    For the whipped butter on top:
    • 1/2 cup unsalted butter, softened
    • 2 tablespoons pumpkin puree
    • 1–2 tablespoons powdered sugar (optional, for sweetness)
    • 1/4 teaspoon ground cinnamon (optional, for flavor)
    • Pinch of salt (if using unsalted butter)
    • Soften the Butter: Let the butter sit at room temperature until very soft, or microwave in short 5-second bursts if needed.
    • Combine Ingredients: In a mixing bowl, add the softened butter, pumpkin puree, powdered sugar, cinnamon, and a pinch of salt.
    • Whip: Using a hand mixer or stand mixer, whip the mixture on medium-high speed for 2–3 minutes until light, fluffy, and smooth. Scrape down the sides as needed.
    • Taste and Adjust: Add more sugar for sweetness or more cinnamon for extra flavor.
    • Serve: Spoon a dollop on top of warm cornbread, toast, pancakes, or muffins.
    • Optional Garnish: Sprinkle a tiny pinch of cinnamon or nutmeg on top for a pretty finish.

    Nutrition

    Serving: 1ServingCalories: 260kcalCarbohydrates: 39gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 642mgPotassium: 178mgFiber: 3gSugar: 11gVitamin A: 5034IUVitamin C: 1mgCalcium: 127mgIron: 2mg

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