Air Fryer Pumpkin Muffins
Description
Six soft, cinnamon-spiced pumpkin muffins baked in the air fryer at 320°F. A small batch that fits the basket and uses half a can of pumpkin.
Ingredients
Dry
- ¾ cup 95 g all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet
- ½ cup pumpkin puree, not pie filling
- 1 large egg
- ¼ cup milk
- 3 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the air fryer to 320°F. Lightly grease 6 silicone cups or ramekins.
- In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
- In a second bowl, whisk the pumpkin, egg, milk, oil and vanilla until smooth.
- Add the wet ingredients to the dry and fold just until no dry flour remains.
- Divide the batter among the cups, filling each about two-thirds full.
- Place the cups in a single layer in the basket. Air fry 10–12 minutes, until the tops spring back and a toothpick in the center comes out clean.
- Cool in the cups for 5 minutes, then transfer to a wire rack.
Equipment
- Air fryer (5 qt or larger for one batch)
- 6 silicone muffin cups or 6-oz ramekins
- 2 mixing bowls, whisk
Notes
- Air fryers vary; start checking at 9 minutes.
- If your basket holds fewer than 6 cups, bake in two batches.
- Swap the three spices for 1¾ teaspoons pumpkin pie spice.
- Store airtight up to 2 days at room temperature, 4 days refrigerated, or 2 months frozen.
Nutrition
Serving: 1ServingCalories: 211kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 29mgSodium: 242mgPotassium: 100mgFiber: 1gSugar: 19gVitamin A: 3235IUVitamin C: 1mgCalcium: 56mgIron: 1mg