You know those crisp fall mornings when all you want is something warm, spiced, and delicious with your coffee? That’s exactly when I started experimenting with these air fryer pumpkin streusel muffins. I was tired of heating up the whole oven just for a small batch of muffins, and oh boy, did the air fryer save the day! These little beauties come out perfectly fluffy inside with the most irresistible crunchy streusel topping – all in about 15 minutes. The pumpkin keeps them wonderfully moist, while the cinnamon and nutmeg in the batter make your kitchen smell like autumn heaven. Trust me, once you try making muffins in your air fryer, you’ll wonder why you ever bothered with the oven for small batches!
Why You’ll Love These Air Fryer Pumpkin Streusel Muffins
Let me tell you why these muffins are about to become your new fall obsession:
- Crazy quick – From bowl to table in under 25 minutes (no oven preheating drama!)
- That streusel crunch – The buttery, oat-filled topping stays perfectly crisp in the air fryer
- Pumpkin perfection – Moist, fluffy texture with just the right amount of spice
- Small batch magic – Makes exactly 6 muffins (perfect for avoiding leftovers… or not!)
- Minimal cleanup – One bowl for batter, one tiny bowl for streusel – that’s it!
Seriously, I make these at least twice a week once pumpkin season hits. That crispy topping gets me every single time!
Ingredients for Air Fryer Pumpkin Streusel Muffins
Gathering your ingredients is half the battle, and I promise this list keeps things simple while delivering maximum flavor. Here’s what you’ll need for these irresistible muffins:
- 1 cup all-purpose flour (spooned and leveled – no packing!)
- 1/2 cup pumpkin puree (must be plain canned pumpkin, NOT pie filling)
- 1/4 cup packed brown sugar (pack it in there for that rich molasses flavor)
- 1/4 cup granulated sugar (trust me, you want both sugars)
- 1/4 cup melted butter (cooled slightly so it doesn’t cook the egg)
- 1 large egg (room temperature blends best)
- 1 tsp baking powder (check that expiration date!)
- 1 tsp pumpkin pie spice (or make your own blend if you’re fancy)
- 1/2 tsp vanilla extract (the good stuff makes a difference)
- 1/4 tsp salt (balances all that sweetness perfectly)
For the magical streusel topping:
- 2 tbsp rolled oats (old-fashioned, not instant)
- 1 tbsp cold butter (straight from the fridge – crucial for texture!)
- 1 tbsp flour
- 1 tbsp brown sugar
See? Nothing too crazy, but each ingredient plays its part beautifully. Now let’s make some muffin magic!
How to Make Air Fryer Pumpkin Streusel Muffins
Okay, let’s get baking! I promise this process is so simple you’ll have these muffins ready before your coffee finishes brewing. The key is taking it step by step – and resisting the urge to peek at them too often in the air fryer (tough, I know!).
Step 1: Prepare the Batter
First things first – get that air fryer preheating to 320°F (160°C). While it warms up, grab two bowls. In the first bowl, whisk together your flour, baking powder, pumpkin pie spice, and salt. I like to give it a little sift through my fingers to break up any lumps.
In the second bowl, whisk together the pumpkin puree, both sugars, melted butter, egg, and vanilla until it’s smooth and gorgeous. Now here’s the important part – gently fold the wet ingredients into the dry ingredients until just combined. A few flour streaks are totally fine! Overmixing = tough muffins, and we want fluffy clouds of pumpkin goodness.
Step 2: Make the Streusel Topping
This is where the magic happens! Take that cold butter (seriously – cold is crucial), and use your fingers to rub it into the flour and brown sugar until it looks like coarse sand. Then, stir in the oats. You want little pebbly bits that’ll give you that perfect crunchy texture. Pro tip: If your hands are warm, work quickly so the butter doesn’t melt!
Step 3: Air Fry the Muffins
Line your air fryer basket with muffin liners – trust me, they make cleanup a breeze. Fill each liner about 2/3 full with batter (I use an ice cream scoop for perfect portions), then generously sprinkle on that gorgeous streusel. Don’t be shy!
Pop them in the air fryer for 12-15 minutes. Start checking at 12 minutes – when a toothpick comes out with just a few moist crumbs (not wet batter), they’re done. Let them cool for 5 minutes before devouring. That first bite of warm muffin with the crispy streusel? Absolute heaven!
Tips for Perfect Air Fryer Pumpkin Streusel Muffins
After making these muffins more times than I can count, here are my fail-proof secrets:
- Check early! Air fryers vary – start testing at 12 minutes to prevent over-baking.
- Liners are lifesavers – They keep the streusel from sticking to the basket (and make cleanup a snap).
- Cold butter matters – For the crispiest streusel, your butter must be fridge-cold when mixing.
- Space them out – If making multiple batches, don’t overcrowd the air fryer basket.
- Let them rest – Those 5 minutes of cooling time help the muffins set perfectly.
Follow these tips, and you’ll get bakery-worthy muffins every single time!
Variations for Air Fryer Pumpkin Muffins
Oh, the fun you can have with these muffins! Here are my favorite twists when I’m feeling adventurous:
- Nutty crunch – Fold in 1/4 cup chopped pecans or walnuts to the batter
- Chocolate fix – Add 1/4 cup mini chocolate chips (because pumpkin + chocolate = magic)
- Spice it up – Swap pumpkin pie spice for 1/2 tsp cinnamon + 1/4 tsp ginger + pinch of cloves
- Cream cheese surprise – Drop a teaspoon of sweetened cream cheese in each muffin before adding streusel
My husband swears by the chocolate chip version – but I’m team pecans all the way! If you want to try another fall favorite made in the air fryer, check out these air fryer pecan pie bars recipe.
Serving and Storing Air Fryer Pumpkin Streusel Muffins
Oh, you’ll want to eat these warm – that’s when the streusel is at its absolute crispiest and the pumpkin flavor sings! If you miraculously have leftovers (rare in my house), pop them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped – just reheat in the air fryer for 2-3 minutes to bring back that fresh-baked magic.
FAQ About Air Fryer Pumpkin Streusel Muffins
I’ve gotten so many questions about these muffins from friends (and honestly, from myself during all my testing!). Here are the answers to the ones that come up most often:
Can I use fresh pumpkin puree instead of canned?
Absolutely! Just make sure it’s thick like canned pumpkin – drain any excess liquid first. I actually prefer canned because the consistency is always perfect, but homemade works if you’re feeling fancy.
Why did my streusel sink into the muffins?
Ah, the classic streusel sink! This usually happens if your butter was too soft when making the topping or if you overfilled the muffin cups. Keep that butter cold, and don’t go above 2/3 full with batter.
Can I double this recipe?
You bet! Just work in batches since most air fryers can’t fit 12 muffins at once. The batter waits patiently while the first batch cooks – no worries!
My muffins are browning too fast – help!
Every air fryer runs a bit different. If yours is browning quickly, try lowering the temp to 300°F and adding a couple minutes to the cook time. A little foil tent over the muffins helps too! For more general air fryer troubleshooting, you can check out Food Network’s guide to air fryer issues.
Nutritional Information
Now, I’m no nutritionist, but I know folks like to have a general idea of what they’re eating (especially when muffins are involved!). Keep in mind these numbers are just estimates – your actual results might vary depending on the exact brands of ingredients you use and how generous you are with that streusel topping (no judgment here!).
Each muffin comes out to roughly:
- About 200-220 calories
- 15-20g sugar (that brown sugar does its sweet work!)
- 3-4g protein (thanks to the egg and flour)
- 7-9g fat (butter makes everything better, right?)
Remember, these are homemade treats meant to be enjoyed – not lab-tested specimens! The pumpkin adds some vitamin A, and those oats in the streusel give you a little fiber boost. But let’s be real – we’re here for that perfect combo of fluffy pumpkin and crunchy streusel, not to count grams. Everything in moderation, including moderation itself! For more context on the nutritional benefits of pumpkin, you can look at resources like the Mayo Clinic’s information on pumpkin.
Print
15-Minute Air Fryer Pumpkin Streusel Muffins You’ll Crave
- Total Time: 25 mins
- Yield: 6 muffins 1x
- Diet: Vegetarian
Description
Easy, fluffy pumpkin muffins with a crunchy streusel topping made in the air fryer.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 egg
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp rolled oats
- 1 tbsp cold butter (for streusel)
- 1 tbsp flour (for streusel)
- 1 tbsp brown sugar (for streusel)
Instructions
- Preheat air fryer to 320°F (160°C).
- Mix flour, baking powder, pumpkin pie spice, and salt in a bowl.
- In another bowl, whisk pumpkin puree, sugars, melted butter, egg, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fill muffin liners 2/3 full with batter.
- Make streusel by rubbing cold butter into flour and sugar, then mix in oats.
- Sprinkle streusel over muffin batter.
- Air fry for 12-15 minutes until a toothpick comes out clean.
- Let cool for 5 minutes before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter to keep muffins fluffy.
- Adjust cooking time if needed based on air fryer model.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: air fryer pumpkin muffins, streusel muffins, easy pumpkin recipe