Air Fryer Pumpkin Spice Cupcakes — With a dash of pumpkin spice and topped with cinnamon cream cheese icing, these easy cupcake recipes are moist and full of flavor.
These air fryer pumpkin spice cupcakes are the perfect treat to make any day feel like fall. With a dash of pumpkin and cinnamon topped with cream cheese icing, these easy cakes have an incredible flavor that you can’t wait for! You won’t believe how quickly they’re cooked in your own kitchen without sacrificing quality or taste—just like mom made when we were little kids on those fall days.
If you’re like me, then you love pumpkin spice anything! These Air Fryer Pumpkin Spice Cupcakes are the perfect way to celebrate fall with your family. The recipe is quick and easy to make and requires only a few ingredients. And you can easily adapt t his recipe to be gluten-free, dairy-free, vegan, and refined sugar-free (except for the optional frosting). So what are you waiting for? Try out this delicious dish today!
Do you have your Air Fryer out of the box yet? This is a great time to try it! We are all about fall flavors right now, so today’s recipe will be for pumpkin spice cupcakes. These are super easy to make and taste delicious.
Looking for more Air Fryer Dessert Recipes? Some of my favorites are AIR FRYER BANANA CAKE, AIR FRYER GRILLED STRAWBERRY ANGEL FOOD CAKE, AIR FRYER CHOCOLATE CAKE MIX MUG CAKE, and AIR FRYER BLUEBERRY CRISP.
What Is Spice Cake Mix?
Have you ever heard of spice cake mix? Spice cake mix is a boxed cake mix that has spices instead of just cinnamon or nutmeg. You can use it to create many different flavors, including pumpkin spice, gingerbread, and more!
Ingredients Needed For Air Fryer Pumpkin Spice Cupcakes
- Spice Cake Mix
- Vegetable Oil
- Eggs
- Pumpkin Puree
- Pumpkin Pie Spice
- Whipped Cream Cheese
- Ground Cinnamon
How To Make Air Fryer Pumpkin Spice Cupcakes
Prepare muffin tins by lining them with cupcake liners and lightly spraying the paper liners with vegetable spray to prevent sticking. Place all ingredients for the cupcakes in the bowl of a stand mixer or a large mixing bowl.
Using the paddle mixer attachment (or hand mixer), mix ingredients on low for 30 seconds to incorporate, and then on medium speed for 2 minutes. Scrape the sides and bottom of the bowl to make sure everything is mixed together well.
Using an ice cream scoop, fill muffin tins ¾ full. (I got 16 cupcakes out of this recipe.) Set the pan into the air fryer, set the temperature to 320 degrees F, air fryer setting, for 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before icing.
To Make the Cream Cheese Icing:
Using a spatula, transfer the cream cheese icing into a bowl and add ¼ teaspoon cinnamon. Stir well.
Transfer icing into a piping bag with a star tip or a Ziploc bag with a corner cut out. If the icing seems too thin, refrigerate for 5 minutes before icing the cupcakes.
How to Ice the cupcakes
Gently squeeze the icing out of the bag in a circle around the top of the cupcake. Start from the outside edge and work towards the center.
I found that one container of icing didn’t quite ice all the cupcakes (14 out of 16) using a star tip. If you wanted the icing to go farther, you could spread it on the cupcakes with a knife.
Pro Tips:
If you want the cupcakes to be more pumpkin spicey, add ¼ teaspoon cinnamon to the icing.
If you don’t have pumpkin pie spice, you can substitute ¾ teaspoon cinnamon and ¼ teaspoon allspice.
You can decorate these Fall cupcakes in a variety of different ways. Here are some options:
- Candy mini pumpkins on the top
- Candy corn
- Sprinkles
- Ground nuts
- Pecans or walnuts
How to store these pumpkin cupcakes
Since these cupcakes have cream cheese icing, they are best stored in a sealed container in the refrigerator until they are ready to be used/ eaten.
Can pumpkin cupcakes be frozen?
Yes! Just place them in a tightly sealed container and place them in the freezer. They can last up to 3 months.
MORE AIR FRYER DESSERT RECIPES:
- AIR FRYER SUGAR COOKIES
- AIR FRYER APPLE PLUM TARTS
- EASY AIR FRYER CARAMEL APPLE HAND PIES
- AIR FRYER APPLE PIE BAKED APPLES
- AIR FRYER CARAMEL APPLE DANISH
- EASY AIR FRYER NUTELLA DONUTS
Air Fryer Pumpkin Spice Cupcakes
These air fryer pumpkin spice cupcakes are the perfect treat to make any day feel like fall. With a dash of pumpkin and cinnamon topped with cream cheese icing, these easy cakes have an incredible flavor that you can't wait for! You won’t believe how quickly they're cooked in your own kitchen without sacrificing quality or taste—just like mom made when we were little kids on those fall days.
Ingredients
Cupcakes:
- 1-16 ounce box Spice Cake Mix
- ½ cup vegetable oil
- 3 eggs
- 1 can pumpkin puree (14 or 15 ounces)
- 1 teaspoon pumpkin pie spic
Cream Cheese Icing:
- 1 or 2 containers whipped cream cheese icing (370 grams or 13 ounces)
- ¼ teaspoon cinnamon
Instructions
- Prepare muffin tins by lining them with cupcake liners and lightly spraying the paper liners with vegetable spray to prevent sticking.
- Place all ingredients for the cupcakes in the bowl of a stand mixer or a large mixing bowl.
- Using the paddle mixer attachment (or hand mixer), mix ingredients on low for 30 seconds to incorporate, and then on medium speed for 2 minutes. Scrape the sides and bottom of the bowl to make sure everything is mixed together well.
- Using an ice cream scoop, fill muffin tins ¾ full. (I got 16 cupcakes out of this recipe.)
- Set the pan into the air fryer, set the temperature to 320 degrees F, air fryer setting, for 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before icing.
- Using a spatula, transfer the cream cheese icing into a bowl and add ¼ teaspoon cinnamon. Stir well.
- Transfer icing into a piping bag with a star tip or a Ziploc bag with a corner cut out. If the icing seems too thin, refrigerate for 5 minutes before icing the cupcakes.
- Gently squeeze the icing out of the bag in a circle around the top of the cupcake. Start from the outside edge and work towards the center.
- I found that one container of icing didn’t quite ice all the cupcakes (14 out of 16) using a star tip. If you wanted the icing to go farther, you could spread it on the cupcakes with a knife.
- Plate, serve, and enjoy!
Notes
Pro Tips:
If you want the cupcakes to be more pumpkin spicey, add ¼ teaspoon cinnamon to the icing.
If you don’t have pumpkin pie spice, you can substitute ¾ teaspoon cinnamon and ¼ teaspoon allspice.
You can decorate these Fall cupcakes in a variety of different ways. Here are some options:
- candy mini pumpkins on the top
- Candy corn
- Sprinkles
- Ground nuts
- Pecans or walnuts
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 266mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 3g
ForkToSpoon.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although we try to attempt to provide accurate nutritional information, these figures are only estimates.
DON’T FORGET TO PIN:
Just in time for fall! I love making pumpkin bread when the temperature first begins to drop. I might give these a whirl as soon as it’s under 80 here.