Yummy, today’s Pumpkin Recipe—Air Fried, Air Fryer, Instant Pot, Vortex Plus, Homemade Whole Wheat Pumpkin Cupcakes

This is one of the easiest recipes I have ever done for homemade pumpkin muffins.

Personally, if you have been following along my blog for a while, I am a huge fan of baked goods in the air fryer. Just check out all of my recipes here, for baked goods

Over, the past months, I will tell you that I have made a huge amount of baked goods, cupcakes, brownies and cupcakes, I even tried today to make homemade scones.  All of the baked goods I have tried are AMAZING, so light and fluffy.

I started with my grandmother’s recipe, which has been passed down from generation to generation and let me tell you, it’s light it’s buttery and it’s delicious.

Now, that I have kicked off fall in my blog, I am trying a new recipe every day for pumpkins and apples, so if you are looking for those types of recipes, I hope you will visit often.

Kitchen Items Used: (Note: Affiliate links are included in this post)

Instant Pot, Vortex Plus Air Fryer

 Stainless Steel Measuring Cups, 5 Piece Set

Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout

Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen 

Italian Olive Wood Spatula

OXO Good Grips 12 Inch Stainless-Steel Locking Tongs

EVOO Air Fryer, Best Friend

Don’t Forget To Pin–

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Air Fried, Air Fryer, Instant Pot, Vortex Plus, Homemade Whole Wheat Pumpkin Cupcakes

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Easy and delicious, this is topped off by a homemade cream cheese frosting, that is creamy and light. This is the perfect fall dessert or breakfast. I hope you and your family enjoy, as much as mine do.

Course: Dessert

Cuisine: cupcakes

Servings: 12 servings

Author: ForkToSpoon.com

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teapoon baking soda
• 1 teaspoon salt
• 1 teaspoong ground ginger
• 1/2 teaspoon ground nutmeg
• 15 ounces canned pumpkin (solid)
• 3/4 cup vegetable oil
• 2 large eggs
• 2 tablespoons molasses

Cream Cheese Frosting:

• 4 ounces room temperature cream cheese
• 1 stick room temperature butter
• 2 cups powdered sugar
• 1 tablespoons milk more if needed

Instructions

1. Start by adding the all-purpose flour, whole wheat flour, sugar, baking powder, ground cinnamon, baking soda, salt, ginger and nutmeg to a large mixing bowl.

   

2. Then add in the pumpkin, vegetable oil eggs, and molasses, mix well.

   

3. Mix until everything is well blended.

   

4. Spray your muffin tins with non-stick cooking spray or olive oil and pour the batter in, until about 3/4 cup filled.

   

5. Set in the air fryer oven or basket and set your temperature to 350 degrees F, for 12 minutes. Make sure they are fully cooked before removing them.

6. Meanwhile, mix the room temperature cream cheese and butter, in a large mixing bowl.

   

7. Mix until well blended.

   

8. 
   

   

9. Frost the cupcakes, and enjoy!