12-Minute Air Fryer Pumpkin Cinnamon Sugar Muffins – Irresistible!

Oh my gosh, you HAVE to try these air fryer pumpkin cinnamon sugar muffins! I stumbled upon this recipe last fall when I desperately needed a quick pumpkin fix but didn’t want to heat up my whole kitchen. Twelve minutes in the air fryer later? Pure magic. These little muffins became my secret weapon for unexpected guests, sleepy Saturday mornings, and those “I need something sweet NOW” moments. The cinnamon sugar topping gets all crackly and perfect – just like grandma’s but twice as fast. Trust me, once you taste how moist and spiced these are, you’ll be baking batch after batch all season long.

Why You’ll Love These Air Fryer Pumpkin Cinnamon Sugar Muffins

Let me count the ways these muffins will rock your world:

• Lightning fast: From bowl to table in under 30 minutes – perfect when that pumpkin craving hits hard
• No oven required: Your air fryer makes these pumpkin cinnamon sugar muffins golden perfect without heating up the whole house
• That magical texture: Moist, tender crumb with that crackly sugar crust that makes you close your eyes with the first bite
• Fall in every bite: Warm cinnamon and nutmeg mixed with cozy pumpkin – it’s like wearing your favorite sweater in muffin form
• Almost no cleanup: One bowl, a quick whisk, and you’re done. (I may have licked it clean last time…no judgment!)

Seriously, these muffins are my not-so-secret weapon for making any morning feel special. The smell alone will have everyone running to the kitchen!

Ingredients for Air Fryer Pumpkin Cinnamon Sugar Muffins

Here’s everything you’ll need to make these irresistible muffins. I like to measure everything out first – my grandma called it “mise en place” (fancy for “get your stuff ready!”). Trust me, it makes the whole process smoother:

Dry Ingredients

• 1 cup all-purpose flour (spooned and leveled – don’t pack it!)
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)

Wet Ingredients

• 1/2 cup pumpkin puree (canned or homemade – just NOT pie filling)
• 1/4 cup vegetable oil (or melted coconut oil for extra flavor)
• 1 large egg (room temperature – it blends better!)
• 1 tsp vanilla extract (the real stuff, please)

Cinnamon Sugar Topping

• 2 tbsp melted butter (salted or unsalted both work)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

See? Nothing weird or hard to find. Just simple pantry staples that come together to create something magical!

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How to Make Air Fryer Pumpkin Cinnamon Sugar Muffins

Okay, let’s get baking! These air fryer pumpkin cinnamon sugar muffins come together so fast you’ll barely have time to lick the spoon (but I won’t tell if you do). Follow these simple steps for muffin perfection:

Step 1: Mix Dry Ingredients

First things first – grab that big mixing bowl and whisk together all your dry ingredients. I’m talking flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good whisking to banish any lumps and make sure those spices are evenly distributed. This is the foundation of your muffins, so don’t rush it!

Step 2: Prepare Wet Ingredients

In another bowl (or heck, I’ve used a large measuring cup in a pinch), whisk together the pumpkin puree, oil, egg, and vanilla until smooth. The mixture should look like a creamy orange dream. Pro tip: if your egg was cold from the fridge, let the mixture sit for 5 minutes to take the chill off – it’ll blend better with the dry ingredients.

Step 3: Combine and Bake

Now for the magic! Pour the wet ingredients into the dry and gently fold together with a spatula. Stop mixing when you just barely see flour streaks – overmixing makes tough muffins, and we want these babies tender! Spoon the batter into greased muffin cups, filling only halfway (they puff up beautifully). Pop them in your preheated air fryer at 320°F and set your timer for 10 minutes. Check with a toothpick – if it comes out clean, they’re done! If not, give them another minute or two.

Step 4: Add Cinnamon Sugar Topping

While the muffins bake, mix up that irresistible cinnamon sugar topping. Melt the butter (microwave for 20 seconds does the trick) and stir in sugar and cinnamon. As soon as those muffins come out of the air fryer, brush this glorious mixture all over the tops. The warmth helps it soak in just enough while leaving that perfect crackly crust. Try not to eat them all at once – I dare you!

Fluffy, spiced, and coated in cinnamon sugar, these pumpkin muffins are an irresistible fall treat made in just 12 minutes. For another pumpkin-inspired air fryer favorite, check out our Air Fryer Pumpkin Spice French Toast Sticks—crispy, cozy, and full of flavor.

Tips for Perfect Air Fryer Pumpkin Muffins

After making dozens of batches (okay, maybe hundreds), here are my foolproof secrets for muffin greatness:

• The mix matters: Stir just until the flour disappears – a few lumps are better than tough muffins
• Egg temp is everything: That room-temperature egg really does blend smoother with the batter (10 minutes on the counter does the trick)
• Watch like a hawk: Air fryers vary – start checking at 8 minutes with a toothpick to prevent overbaking
• Fill with care: Halfway full is the sweet spot – these puff up like nobody’s business
• Topping timing: Brush the cinnamon sugar on while the muffins are still warm for maximum crackle

Follow these, and you’ll have bakery-worthy results every single time!

Ingredient Substitutions and Notes

Listen, I get it – sometimes you’re missing an ingredient or need to tweak things. Here’s what works (and what doesn’t) for these pumpkin cinnamon sugar muffins:

• Pumpkin puree: Must be pure pumpkin, NOT pie filling (that’s presweetened and spiced – we’re doing that ourselves!)
• Oil swap: Applesauce works 1:1 for oil if you want less fat – muffins stay moist but get denser
• Flour options: Gluten-free 1:1 baking flour works beautifully – just don’t pack it when measuring
• Sugar alternatives: Maple syrup can replace granulated sugar (use 3/4 cup and reduce other liquids slightly)
• Egg substitute: 1 flax egg (1 tbsp ground flax + 3 tbsp water) works in a pinch

My golden rule? Whatever swaps you make, keep that cinnamon sugar topping – it’s non-negotiable for that perfect crunch!

Storing and Reheating

Here’s the best part – these pumpkin cinnamon sugar muffins stay delicious for days! Just pop them in an airtight container at room temperature (if they last that long). They’ll stay fresh for about 3 days – though mine never make it past day two. When you’re ready for that warm-from-the-air-fryer experience again, just pop them back in at 300°F for 1-2 minutes. The cinnamon sugar topping gets all melty and perfect all over again. Pro tip: I’ve been known to stash a couple in the freezer for emergencies – 30 seconds in the microwave brings them right back to life!

Looking for more seasonal baking inspiration? Explore our Pinterest boards where trending pumpkin recipes and quick desserts are always sparking new ideas.

Air Fryer Pumpkin Cinnamon Sugar Muffins FAQs

I get asked these questions ALL the time about these pumpkin cinnamon sugar muffins. Here’s everything you need to know:

Nutritional Information

Just so you know, these numbers are estimates (your ingredients might vary slightly). Per air fryer pumpkin cinnamon sugar muffin: about 180 calories, 15g sugar, and 2g protein. Not bad for something that tastes like dessert for breakfast! Remember, the cinnamon sugar topping is what makes life worth living, so don’t skip it to save calories – just enjoy every delicious bite.

Did you make these air fryer pumpkin cinnamon sugar muffins? I’d love to see your creations! Tag me @yourkitchenhelper on Instagram or leave a comment below – nothing makes me happier than seeing your baking wins. Now go enjoy that warm, cinnamony goodness!