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Air Fryer Pumpkin Muffins

Air Fryer Pumpkin Muffins

  • Author:
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Yield: 8 Servings 1x
  • Category: Baked Goods
  • Method: Air Fryer
  • Cuisine: American


Welcome to pumpkin season, at least in the Philadelphia area. Today, I made my family a bunch of pumpkin muffins. They were so moist, I made them from scratch, and they made the perfect breakfast, paired with my coffee. Today, I am going to show you how to prepare Air Fryer Pumpkin Muffins.



Pumpkin Muffin Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • 1 1/4 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs

Cream Cheese Frosting Ingredients:

  • 1/2 cup room temperature, unsalted butter
  • 8 ounces room temperature cream cheese
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 4 cups powdered sugar


Simple Instructions, Pumpkin Muffins:

  1. In a large mixing bowl, mix the sugar, vegetable oil, and eggs. Mix well. Once combined, add the canned pumpkin. Continue to mix until smooth.
  2. In a medium mixing bowl, add the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Mix well.
  3. Combine the wet ingredients with the dry ingredients, and mix well.
  4. Either spray your muffin tins with olive oil or line your muffin tin with liners.
  5. Fill the muffin cavity about 2/3 way full.
  6. Set the pan into the air fryer for about 10 to 12 minutes at 320 degrees F.
  7. Cool Completely.
  8. Then frost with the cream cheese frosting, and sprinkle some pumpkin pie spice on top (optional)

Simple Instructions, Cream Cheese Frosting:

  1. In a large mixing bowl, mix the butter, cream cheese, vanilla extract, salt, and powdered sugar, mix well, until well combined.