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Air Fryer, Homemade Whole Wheat Pumpkin Cupcakes

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 servings 1x
  • Category: Baked Goods
  • Method: Air Fryer
  • Cuisine: American


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.


  • 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)


  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. Frost the cupcakes, and enjoy!

Keywords: whole wheat pumpkin muffins pumpkin oatmeal muffin pumpkin flax muffins diabetic pumpkin muffins baby pumpkin muffins banana pumpkin muffins vegan pumpkin muffins fresh pumpkin muffins