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A stack of golden-brown Air Fryer Pumpkin Muffins in paper liners sits in front of an air fryer and a bowl on a beige surface.

Air Fryer Pumpkin Muffins

Mandy Applegate
Air Fryer Pumpkin Muffins are my go-to when I want fresh-baked muffins without heating up the oven. They're moist, fluffy, and packed with warm cinnamon and pumpkin. I make them for Halloween, Thanksgiving morning, weekend breakfasts, fall gatherings, and potlucks because kids and adults both love them. Store at room temperature for 2 days, refrigerate for 5 days, or freeze for 3 months.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 158 kcal

Equipment

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

Calories: 158kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 1mgSodium: 269mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 4789IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Keyword Air Fryer Pumpkin Muffins
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