Air Fryer Pumpkin Muffins are a soft & delicious treat. These are made with pumpkin puree, eggs, maple syrup, melted butter, all-purpose flour, & warm spices with a lightly sweet taste. We can easily consume these muffins as part of a vegetarian diet as well. They are prepared in 25 minutes, so we would easily make them as a quick breakfast or dessert. Store these muffins in an airtight container in the fridge or freezer, and warm them briefly before serving. Serve these Air Fryer Pumpkin Muffins with Greek yogurt, fresh berries, or pumpkin spice latte.
STATS:
- Calories: 190 kcal
- Prep time: 10 minutes
- Serving size: 1
- Cook time: 12–15 minutes
- Cuisine: American
- Total time: 25 minutes
- Course: Breakfast, Dessert
- Diet: Vegetarian
- Serving: 12
EQUIPMENT:
- Air fryer
- Mixing vessel
- Whisk
- Silicone muffin cups
- Cookie scoop
- Toothpick
INGREDIENTS:
- ½ tsp. nutmeg powder
- 1 cup pumpkin puree
- 1 tsp. cinnamon powder
- 2 large eggs
- 1 teaspoon baking powder
- ½ cup maple syrup
- ¼ tsp. ginger powder
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 & ½ cups flour – (all-purpose)
- ½ tsp. baking soda
- ¼ tsp. salt
INGREDIENT NOTES:
PUMPKIN PUREE:
- We have to use the plain pumpkin puree to provide the soft texture & natural pumpkin flavor. We don’t have to utilize the pumpkin pie filling because it already has added sugar and spices.
MAPLE SYRUP:
- Add the maple syrup to provide the natural sweetness and keep the muffins moist. We can adjust it slightly according to our preferred sweetness.
MELTED BUTTER:
- Use the melted butter to add a rich taste and make the muffins tender. We have to let it cool slightly before mixing it with the eggs.
WARM SPICES:
- We have to use the cinnamon, nutmeg, and ginger to provide the warm & cozy pumpkin-spice flavor to the muffins.
ALL-PURPOSE FLOUR:
- Add the all-purpose flour to provide a light & fluffy texture to the muffins. We have to measure the flour carefully so the muffins will not get dense.
INSTRUCTIONS:
- Heat the air fryer to 320°F for three minutes.
- Add the eggs, melted butter, pumpkin puree, vanilla essence, and maple syrup in the big vessel and whisk to make it smooth.
- Then add the baking powder, spices, flour, & baking soda in a different vessel & mix.
- Now add the dry components to the wet ingredients & mix to combine.
- Place the silicone muffin cups in the basket and add the batter to them equally.
- Air fry the muffins for 12 to 15 minutes till the top parts get golden.
- Take out the muffins and cool them for some time, then serve.
SERVING SUGGESTIONS:
BREAKFAST:
- Greek Yogurt
- Scrambled Eggs
- Fresh Berries
DRINKS:
- Pumpkin Spice Latte
- Hot Coffee
- Chai Tea
TOPPINGS:
- Maple Drizzle
- Whipped Cream
- Chopped Pecans
FRUIT:
- Sliced Apples
- Pears
- Bananas
TIPS:
- Avoid mixing the batter for a long time, or it will make the muffins dense.
- Avoid adding more than ¾ cup batter in each cup or they will get overflow.
- Cool the melted butter lightly, then include it in the eggs.
- Don’t add lots of muffins in the basket or they will not cook equally.
- Cool the muffins lightly, then take the muffins out of the cups.
STORAGE INFORMATION:
FRIDGE:
- Add the cooled muffins to a closed vessel and store for four days.
FREEZER:
- Add the cooled muffins to the bag and freeze for three days.
FAQs:
Could we include homemade pumpkin puree in the muffins?
- Yes, include the homemade pumpkin puree if it is thick in a similar way to the canned one.
Why do the pumpkin muffins get dense?
- You can mix the batter for a long time to include the extra flour to make them dense.
Could we include the nuts in these muffins?
- Yes, include the chopped walnuts or pecans in the batter to make them crunchier.
NUTRITIONAL INFORMATION:
Calories: 190 kcal
Net carbs: 25 g
Iron: 1.5 mg
Total carbs: 28 g
Serving: 12
Fiber: 3 g
Calcium: 35 mg
Protein: 4 g
Sodium: 190 mg
Vitamin A: 320 mcg
Serving size: 1
Potassium: 120 mg