Air Fryer Pumpkin Muffins

There’s nothing like the smell of warm pumpkin and spices filling your kitchen—especially when it happens in minutes thanks to your air fryer! These air fryer pumpkin muffins are my go-to when I’m craving that cozy fall flavor but don’t want to wait for the oven to preheat. I love how they come out perfectly tender with just the right amount of spice, and they’re absolutely heavenly with a steaming cup of coffee on a crisp morning. Honestly, they’re so quick and easy, you’ll want to make them all season long!

Why You’ll Love These Air Fryer Pumpkin Muffins

Okay, you know I don’t hype things up unless they’re truly worth it—and trust me, these muffins are a game-changer. Here’s why they’ll become your new fall obsession:

• Unbelievably quick: From bowl to table in under 25 minutes—no waiting for the oven to preheat while your coffee gets cold!
• Moist for days: The pumpkin puree works magic, keeping these tender even on day three (if they last that long).
• Warm spice perfection: That cinnamon-nutmeg combo? It’s like wearing your favorite sweater in muffin form.
• Easy cleanup: Just one bowl and your air fryer basket—no scrubbing muffin tins with stubborn crumbs.
• Small-batch goodness: Makes just 6 muffins, so you’re not stuck with a dozen tempting you all week (though I won’t judge if you double it).

Seriously, these are the low-effort, high-reward treats that make weekday mornings feel special. And that’s before you add the melty butter on top!

Ingredients for Air Fryer Pumpkin Muffins

Grab these simple ingredients—you probably have most in your pantry already! I’ve made these muffins so many times I could recite this list in my sleep, but I still double-check because, well, baking fails happen to the best of us.

• 1 cup pumpkin puree (not pumpkin pie filling—trust me, there’s a big difference!)
• 1/2 cup packed brown sugar (pack it like you mean it—this is dessert, after all)
• 1/4 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
• 1 large egg (room temperature blends smoother, but I’ve used cold in a pinch)
• 1 tsp vanilla extract (the real stuff makes all the difference)
• 1 cup all-purpose flour (spoon and level it—don’t scoop directly from the bag)
• 1 tsp baking powder (check the date—old baking powder is a muffin killer)
• 1/2 tsp baking soda
• 1 tsp cinnamon (I always add an extra pinch because I’m extra like that)
• 1/2 tsp nutmeg (freshly grated if you’ve got it—wow, the aroma!)
• 1/4 tsp salt (balances the sweetness perfectly)

If you can’t get enough of pumpkin goodness, be sure to check out our Air Fryer Pumpkin Cinnamon Sugar Muffins Recipe for an extra-sweet twist coated in irresistible cinnamon sugar.

Ingredient Notes & Substitutions

Baking is science, but I’ve played with this recipe enough to know where you can tweak things without disaster:

• Oil swap: Melted coconut oil works beautifully here—just know it’ll give a subtle coconut flavor (which I actually love with pumpkin).
• Flour options: Need gluten-free? Use a 1:1 GF flour blend (I’ve had great results with Bob’s Red Mill). Whole wheat flour works too, but your muffins will be denser.
• Spice situation: Out of nutmeg? A dash of cloves or allspice can pinch-hit. But don’t use pumpkin pie spice—it’s got ginger and other spices that’ll throw off our perfect balance.
• Egg emergency: Forgot to buy eggs? Mix 1 tbsp ground flaxseed with 3 tbsp water, let it sit 5 minutes—it works shockingly well here.

One thing I wouldn’t change? The canned pumpkin puree. Fresh pumpkin sounds romantic, but it’s too watery and unpredictable. Libby’s never lets me down!

Print

How to Make Air Fryer Pumpkin Muffins

Okay, let’s get to the fun part! I’ve made these muffins so many times I could do it with my eyes closed, but here’s exactly how I get perfect results every single time:

1. Preheat that air fryer! Crank it to 320°F—this takes about 3 minutes in mine. Don’t skip this step or your bake time will be all wonky.
2. Whisk the wet stuff: In my favorite big bowl (the one with the chipped edge—we all have that bowl, right?), I mix the pumpkin puree, brown sugar, oil, egg, and vanilla until it looks like a smooth, glossy orange paint. No need for a mixer—a good ol’ fork works great.
3. Dry team assembles: In another bowl (or just dump them on top of the wet ingredients if you’re lazy like me sometimes), stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Marry the mixtures: Add the dry ingredients to the wet and stir gently—just until you don’t see flour streaks. Lumps are totally fine! Overmixing makes tough muffins, and nobody wants that.
5. Portion with care: Spoon the batter into lined muffin cups, filling them about ¾ full. Pro tip: An ice cream scoop makes this mess-free and ensures even sizes.
6. Air fry magic: Pop them in the preheated air fryer basket (you might need to work in batches depending on your model) and let them bake for 12-15 minutes. Set that timer for 12 minutes first—air fryers can run hot!

When that heavenly spiced aroma fills your kitchen, you’ll know it’s time to peek. But resist opening the basket before 12 minutes—that blast of cold air can make your muffins collapse!

Tips for Perfect Air Fryer Pumpkin Muffins

Here are my hard-earned secrets from all those batches (including the one I totally burned because I got distracted by TikTok):

• Liner love: Silicone or parchment liners are your best friends—they prevent sticking without greasing. Paper liners can sometimes peel away messily.
• The toothpick truth: Insert a toothpick near the center at 12 minutes. If it comes out with moist crumbs (not wet batter), they’re done! Overbaking dries them out fast.
• No peeking! That first 12 minutes is crucial—every time you open the air fryer, you lose heat and risk uneven baking.
• Cooling is key: Let them sit in the basket for 5 minutes before transferring to a rack. They keep cooking from residual heat, and this prevents muffin tops from tearing.
• Batch baking: If making multiple batches, let the air fryer reheat for 2 minutes between batches for consistent results.

Remember, air fryers vary—my Ninja cooks these in exactly 13 minutes, but my mom’s Cosori needs 14. Start checking early and soon you’ll know your machine’s sweet spot!

Serving Suggestions for Air Fryer Pumpkin Muffins

Oh, the joy of holding a warm pumpkin muffin fresh from the air fryer—it’s practically begging to be devoured! But let’s talk about taking it to the next level. My favorite way? Splitting one open while it’s still slightly warm and slathering on a generous swipe of cream cheese. The way it melts just a little into all those spicy nooks and crannies? Absolute heaven.

Here’s how I like to serve these beauties:

• Breakfast of champions: Pair with a big mug of coffee—the bolder the roast, the better. That cinnamon in the muffins makes the coffee taste even richer somehow.
• Afternoon pick-me-up: A drizzle of honey or maple syrup turns them into dessert (not that they need help in the deliciousness department).
• Brunch star: Serve alongside Greek yogurt and fresh berries for a cute mini spread that looks way fancier than the 15-minute effort it actually took.
• Midnight snack: Straight from the fridge with a glass of cold milk—don’t ask me how I know this combo works so well at 2 AM.

Honestly though? They’re pretty perfect all on their own. That moist, spicy crumb needs no embellishment—but where’s the fun in stopping at perfect?

Storing & Reheating Air Fryer Pumpkin Muffins

Okay, let’s be real—these muffins rarely last long enough to need storing in my house. But on the off chance you’ve got leftovers (or, you know, you miraculously practiced self-control), here’s how to keep them tasting fresh:

Room temp: Pop them in an airtight container with a paper towel underneath to absorb any moisture. They’ll stay perfectly moist for about 2 days. Just don’t refrigerate them—the fridge turns muffins into sad, dry hockey pucks overnight!

Freezing like a pro: These freeze beautifully! Let them cool completely, then wrap each one tightly in plastic wrap before tossing them in a freezer bag. They’ll keep for up to 3 months this way. When pumpkin cravings hit, just grab one—no need to thaw the whole batch.

Reheating magic: Here’s where the air fryer shines again! From room temp, 2 minutes at 300°F makes them taste freshly baked. From frozen? Wrap in foil and air fry for 4-5 minutes—the foil keeps the edges from drying out while the center warms through. That first bite of a rewarmed muffin with melty butter? Exactly what chilly mornings were made for.

Pro tip: If you’re freezing them for later, I like to underbake them by about 1 minute. That way when you reheat, they come out perfectly moist instead of overdone. My future self always thanks me when I remember this trick!

Air Fryer Pumpkin Muffins Nutritional Information

I know we’re all about the deliciousness here, but I get asked about nutrition info all the time—especially when these muffins become a breakfast staple (and trust me, they will). Here’s the scoop per muffin, based on my exact recipe. Just remember, your numbers might dance around a bit depending on your specific ingredients.

• Calories: About 180 per muffin (perfect for that mid-morning snack attack)
• Carbs: 25g (includes 2g of fiber from that glorious pumpkin)
• Sugar: 12g (mostly from the brown sugar—it’s dessert for breakfast, after all)
• Fat: 8g (only 1g saturated—thank you, vegetable oil!)
• Protein: 3g (the egg and flour team up nicely here)

A little disclaimer from my kitchen to yours: These numbers are estimates based on standard ingredients. If you swap in coconut oil or gluten-free flour, your mileage may vary. And hey, if you’re watching sugar, you can totally reduce the brown sugar to 1/3 cup—they’ll still be plenty sweet thanks to the pumpkin!

What I love is that these muffins actually give you a serving of veggies (pumpkin counts, right?) while feeling like a treat. That’s what I call a breakfast win-win!

For more quick and festive fall recipes, follow us on Pinterest — your hub for cozy bakes, easy air fryer treats, and holiday inspiration!

FAQ About Air Fryer Pumpkin Muffins

I’ve gotten so many questions about these muffins since I started making them—some from friends, some from my own kitchen mishaps! Here are the answers to everything you might wonder:

Still have questions? Slide into my DMs—I’ve probably made every mistake possible with these muffins and lived to bake another batch!