Air Fryer Pumpkin Muffins
Air Fryer Pumpkin Muffins combine pumpkin puree, brown sugar, pumpkin pie spice, and egg; bake at 350°F for 15 minutes until moist with a crackly cinnamon-sugar top.
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Method
- 1
Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl.
- 2
In a separate bowl, mix pumpkin puree, brown sugar, egg, oil, and milk until smooth.
- 3
Fold wet ingredients into dry ingredients until just combined — do not overmix.
- 4
Divide batter among silicone muffin cups, filling each about two-thirds full.
- 5
Sprinkle cinnamon sugar on top. Air fry at 350°F for 12–14 minutes until a toothpick comes out clean.
- 6
Cool in the cups for 5 minutes before removing.
Pro tip. Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Silicone muffin cups are essential for the air fryer.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 26 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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