One bite of Air Fryer Pumpkin Muffins reveals a soft, fluffy center filled with warm cinnamon and pumpkin. The tops bake up golden while the insides stay moist and tender. They’re warm, comforting, and perfectly sweet. You’ll be reaching for seconds before the first batch cools down.
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I make these every fall for Halloween parties, Thanksgiving morning, weekend breakfasts, and potlucks because they’re faster than oven muffins and kids love the warm spices. They’re ideal as a snack or for bringing to fall gatherings since they stay moist and travel beautifully. Store at room temperature for 2 days, refrigerate up to 5 days, or freeze for 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Pumpkin Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make perfectly moist pumpkin muffins in your air fryer from start to finish.
Whisk the Dry Ingredients
In a mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. I use this stainless steel mixing bowl for stability and space, mixing everything well to prevent cinnamon clumps.
Combine the Wet Ingredients
In a separate bowl, whisk the pumpkin puree, brown sugar, buttermilk, egg whites, and vegetable oil until smooth. I like using a heat-resistant silicone whisk because it reaches the corners without scratching and helps everything combine evenly.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Mix the Batter
Pour in the wet mixture and stir just until it starts to come together, leaving a few lumps for a light, tender texture.
Quit stirring once the dry flour disappears. A wooden spoon works better than a whisk here since it slows you down and keeps you from overdoing it.
Prepare the Muffin Molds
Line your silicone or parchment muffin molds and fill each about three-quarters full; too much makes them overflow, too little gives flat tops. I prefer reusable silicone muffin cups for air frying since they’re flexible, reusable, and non-stick. Leave space between them so air flows evenly.
Air Fry the Muffins
Bake at 320°F for 13–16 minutes, checking the tops of each muffin with a toothpick or cake tester at 13 minutes; it should come out clean or with a few crumbs. If it’s wet, bake 2–3 more minutes.
Cool the Muffins
Let the muffins sit for 5 minutes to set, then transfer to a wire rack to cool for 10 minutes more. This helps the texture inside firm up, easier to handle and enjoy without falling apart. Enjoy!
Serve Them Up
When you’re taking these to potluck gatherings, let them cool completely before packing. Place them in a single layer in a portable storage container lined with parchment paper to absorb any excess moisture.
If you need to stack them, put pre-cut parchment paper between layers. They travel well because they’re sturdy enough not to crumble but still stay moist.
Air Fryer Pumpkin Muffins
Add Preferred SourceEquipment
Ingredients
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups pure pumpkin puree
- ⅔ cup packed demerara or dark brown sugar
- ⅔ cup buttermilk
- 2 egg whites
- 3 tablespoons vegetable oil
Instructions
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.1 cup whole wheat flour, ⅔ cup all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In another bowl, whisk pumpkin puree, brown sugar, buttermilk, egg whites, and vegetable oil until smooth.1 ½ cups pure pumpkin puree, ⅔ cup packed demerara or dark brown sugar, ⅔ cup buttermilk, 2 egg whites, 3 tablespoons vegetable oil
- Add wet ingredients to dry ingredients and stir until just combined—do not overmix.
- Line silicone or parchment muffin molds and fill with batter about ¾ full. Place molds in the air fryer basket, leaving space between each for air circulation.
- Bake at 320°F (160°C) for 13–16 minutes, checking with a toothpick—it should come out clean or with a few moist crumbs.
- Let muffins cool in the air fryer (turned off) for 5 minutes, then transfer to a wire rack to cool another 10 minutes before serving.
Notes
- Use pure pumpkin puree: Stick to plain pumpkin puree; pumpkin pie filling has added sugar and spices that can affect the recipe. Double-check the label to be safe.
- Don’t overmix the batter: Stir until the dry ingredients are just combined; a few lumps are fine. Overmixing makes muffins dense, not tender.
- Space the muffins out: Leave at least half an inch between muffins so air can circulate for even cooking. If your basket is small, bake in batches.
- Check doneness early: Air fryer temps vary, so check at 13 minutes. A toothpick should come out clean or with a few crumbs.
- Let them rest before removing: Let the muffins rest in the turned-off air fryer for 5 minutes so they set up and don’t fall apart. Skipping this step can easily break them.
- Storage keeps them fresh: Keep cooled muffins at room temperature for 2 days, fridge for 5 days, or freeze for 3 months. Warm 15–30 seconds in the microwave before eating.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Store these at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them in a sealed container for up to 5 days. The cold firms them up, so I like to warm them in the microwave for 15 to 20 seconds before eating.
For freezing, let the muffins cool completely, then wrap each one individually in plastic wrap and place them all in a freezer-safe container or durable freezer bag. They’ll keep for up to 2-3 months.
Thaw overnight in the fridge or microwave individual muffins for 30 to 45 seconds until warmed through.
What to Serve With Air Fryer Pumpkin Muffins
These muffins pair perfectly with hot coffee, chai tea, or cold milk for breakfast or an afternoon snack. For a complete fall breakfast, serve them alongside scrambled eggs and turkey sausage.
At brunch gatherings, set out softened butter, cream cheese, or apple butter so everyone can customize their muffin. The apple butter works especially well because it complements the warm cinnamon and pumpkin flavors already baked inside.
More Easy Air Fryer Recipes for You to Try at Home
Here are more easy air fryer desserts and treats that bake faster than the oven.
