Pumpkin muffins in the air fryer might surprise at how delicious they can be.
Cooking muffins in the air fryer isn't something that you would normally think of doing. I think for most of us, when we think of using our air fryer, it's to fry something.
After making these pumpkin muffins in the air fryer, you'll want to try making all sorts of muffins in the air fryer.
To make these pumpkin muffins, you'll make the muffin batter like normal, then cook them in your air fryer.
Jump to:
Leftovers
You can store leftover muffins on the counter for about two days. You can put them in an air tight container and store them in the fridge for up to a week.
If you want to store the muffins for longer term, you can freeze them in a freezer safe container for up to three months.
Variations
Chocolate Chips - add your favorite chocolate chips to these pumpkin muffins.
Nuts - Love nuts? Try adding some chopped walnuts or pecans.
Pepitas - Sprinkle some crushed pepitas on top of your muffins just before baking.
Ingredients
- ½ cup Pumpkin puree
- 2 Eggs
- 2 cups All-purpose flour
- 1 tsp of Baking powder
- 2 tsp of Cinnamon, divided
- 1 cup of sugar, divided
- ½ cup of oil
- ¼ cup of Butter
- ½ cup of Milk
How to Make
Step 1: In a mixing bowl, mix the oil, eggs, ½ cup of sugar, 1 teaspoon of cinnamon. Pumpkin, and milk. Once mixed, gradually add the flour until a batter is formed.
Step 2: Place oven safe silicone cupcake molds in air fryer basket and fill about half way up with batter. Cook at 300°F for 12 minutes.
3. Let cool.
4. Mix the remaining cinnamon and sugar together and melt the butter.
5. Brush cooled muffins with melted butter and dip in the cinnamon sugar mixture for a good coating.
I hope you enjoy these air fryer pumpkin muffins! Who knew the air fryer could make such a delicious baked good?
Recipe
Pumpkin Muffins in Air Fryer
These pumpkin muffins are made in the air fryer and are a delicious snack or breakfast in the fall.
Ingredients
- ½ cup Pumpkin puree
- 2 Eggs
- 2 cups All-purpose flour
- 1 teaspoon of Baking powder
- 2 teaspoon of Cinnamon, divided
- 1 cup of sugar, divided
- ½ cup of oil
- ¼ cup of Butter
- ½ cup of Milk
Instructions
- In a mixing bowl, mix the oil, eggs, ½ cup of sugar, 1 teaspoon of cinnamon. Pumpkin, and milk. Once mixed, gradually add the flour until a batter is formed.
- Place oven safe silicone cupcake molds in air fryer basket and fill with batter. Cook on 300° for 12 minutes.
- Let cool.
- Mix the remaining cinnamon and sugar together and melt the butter.
- Brush cooled muffins with melted butter and dip in the cinnamon sugar mixture for a good coating.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 89mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 4g
Make sure to "PIN IT" for later:
Other Fall Air Fryer Recipes You'll Love:
Air Fryer Brussel Sprouts
Air Fryer Apple Fries
Twice Baked Potato in the Air Fryer
Air Fryer Apple Donut Holes
Leave a Reply