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Air Fryer Pumpkin Spice Cupcakes

Air Fryer Pumpkin Spice Cupcakes

5 from 3 votes
Author: Fork To Spoon
Prep Time: 10 minutes
Cook Time: 12 minutes
10 minutes
Total Time: 32 minutes
Servings: 16 Servings

Description

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:

  • 16 ounces Spice Cake Mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 14 ounces pumpkin puree
  • 1 teaspoon pumpkin pie spice

Cream Cheese Icing:

  • 13 ounces whipped cream cheese icing
  • 1/4 teaspoon ground 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!

Equipment

  • Air Fryer
  • Muffin Pan
  • Cooking Spray

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

Serving: 1ServingCalories: 303kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 35mgSodium: 243mgPotassium: 170mgFiber: 1gSugar: 29gVitamin A: 3912IUVitamin C: 1mgCalcium: 40mgIron: 2mg