Oh, you’re going to love these air fryer pumpkin muffins! They’ve become my go-to quick breakfast ever since I discovered how incredibly easy they are to whip up. Seriously – in less time than it takes to brew coffee, you can have warm, spiced muffins ready to enjoy. The air fryer gives them this perfect little rise and golden tops while keeping the inside moist and tender. And the best part? They’re packed with real pumpkin and almond flour, so you can feel good about starting your day with them. My kids go crazy for these – they never guess how simple they are to make!
Why You’ll Love These Air Fryer Pumpkin Muffins
Let me tell you why these little gems have become my kitchen staple – and why they’ll become yours too:
- They’re crazy fast – from bowl to table in under 25 minutes! No waiting for the oven to preheat forever.
- Actually good for you with real pumpkin and almond flour – no weird ingredients hiding in there.
- That perfect cozy fall flavor – just enough cinnamon and nutmeg to make your kitchen smell amazing.
- So stupidly simple – one bowl, basic ingredients, and your air fryer does all the hard work.
Trust me, once you try these, you’ll be making them weekly like I do!
Ingredients for Air Fryer Pumpkin Muffins
Here’s what you’ll need to make these pumpkin muffins magic happen – and trust me, every ingredient plays a special role:
- Wet Ingredients:
- 1 cup pumpkin puree (not pie filling – that’s too sweet!)
- 2 large eggs (room temp works best)
- 1/4 cup maple syrup (the real stuff, please!)
- 1/4 cup melted coconut oil (measure after melting)
- 1 tsp vanilla extract (splurge on the good kind)
- Dry Ingredients:
- 1 1/2 cups almond flour (pack it lightly)
- 1 tsp baking powder (make sure it’s fresh)
- 1/2 tsp baking soda
- 1 tsp cinnamon (I always add an extra pinch)
- 1/2 tsp nutmeg (freshly grated if you’re fancy)
- 1/4 tsp salt (balances the sweetness perfectly)
See? Nothing weird or complicated – just simple, wholesome ingredients that come together beautifully.
How to Make Air Fryer Pumpkin Muffins
Okay, let’s get baking! These come together so fast you’ll be amazed. Just follow these simple steps and you’ll have perfect pumpkin muffins in no time.
Step 1: Prepare the Batter
First things first – grab a big mixing bowl and dump in all your wet ingredients: that gorgeous pumpkin puree, eggs, maple syrup, coconut oil, and vanilla. Give it a good whisk until everything’s totally combined and smooth. You’ll start smelling those warm spices already!
Now, gently sprinkle in all your dry ingredients right on top. Here’s my secret – don’t overmix! Just stir until the flour disappears. A few small lumps are totally fine – overmixing makes tough muffins, and we want these babies tender.
Step 2: Cook in the Air Fryer
While your batter rests (just 5 minutes helps!), preheat your air fryer to 320°F. I like to use silicone muffin cups because they pop right out, but if you’re using regular ones, give them a quick spray with oil first.
Fill each cup about 3/4 full – they’ll puff up beautifully but won’t overflow. Carefully place them in the basket (you might need to cook in batches depending on your air fryer size). Here’s where the magic happens – cook for 12-15 minutes until a toothpick comes out clean. That first whiff of pumpkin spice? Absolute heaven!
Tips for Perfect Air Fryer Pumpkin Muffins
After making these dozens (and dozens!) of times, I’ve learned a few tricks to get them just right every single time:
- Sweetness is personal – start with 1/4 cup maple syrup, then taste the batter. Want more? Add an extra tablespoon!
- Don’t overfill those cups – 3/4 full is the sweet spot. Any more and you’ll get muffin tops that stick to your air fryer basket.
- The toothpick test never lies – but check at 12 minutes first. Overbaking dries them out fast in the air fryer!
- Let them rest – I know it’s hard, but 5 minutes cooling time makes them much easier to remove cleanly.
These little tweaks make all the difference between good muffins and perfect muffins!
Ingredient Substitutions
Ran out of something? No worries – you’ve got options! Here’s how to tweak these pumpkin muffins when your pantry isn’t cooperating:
- Maple syrup: Honey works beautifully, but reduce by 1 tbsp since it’s sweeter. Agave works too!
- Almond flour: Regular flour bakes up fine (use 1 1/4 cups), but you’ll lose that lovely nutty flavor and gluten-free benefit.
- Coconut oil: Melted butter gives the same richness, or try vegetable oil for a neutral taste.
Just remember – swaps may change texture slightly (regular flour makes them fluffier, honey makes them darker). But they’ll still taste amazing!
Storage and Reheating
These pumpkin muffins keep beautifully! Pop them in an airtight container at room temperature for up to 3 days (if they last that long). For longer storage, wrap them individually and freeze – they’ll stay perfect for a month. When that muffin craving hits, just warm them in the air fryer at 300°F for 2-3 minutes and they’ll taste freshly baked all over again!
Air Fryer Pumpkin Muffins FAQ
Got questions about these pumpkin muffins? I’ve got answers! Here are the things people ask me most often:
Can I use pumpkin pie filling instead of puree?
Oh honey, no! Pie filling has all that extra sugar and spices already mixed in. Your muffins will turn out way too sweet and the texture will be off. Stick with plain pumpkin puree – it makes all the difference.
Can I double the batch?
Absolutely! Just know your air fryer basket size. I usually cook them in two batches so they have room to rise properly. Nothing worse than muffin tops stuck together!
Why did my muffins sink in the middle?
Most likely you overmixed the batter – those little guys hate too much stirring. Or maybe they needed another minute in the air fryer. Next time, mix just until combined and test with a toothpick before pulling them out.
Nutritional Information
Just so you know what you’re biting into, here’s the nutritional breakdown per muffin (but remember – estimates vary based on your exact ingredients):
- 180 calories – perfect little energy boost
- 12g fat (mostly the good kind from almond flour and coconut oil)
- 14g carbs with 3g fiber – not too shabby!
- 5g protein to keep you satisfied
Now go make these already and tell me how yours turned out in the comments below!
Print
25-Minute Air Fryer Pumpkin Muffins: Moist & Perfect Every Time
- Total Time: 25 mins
- Yield: 6 muffins
- Diet: Gluten Free
Description
Easy and healthy pumpkin muffins made in an air fryer. Perfect for a quick breakfast or snack.
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat air fryer to 320°F (160°C).
- In a bowl, mix pumpkin puree, eggs, maple syrup, coconut oil, and vanilla.
- Add almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until combined.
- Pour batter into greased muffin cups or silicone molds, filling 3/4 full.
- Place in the air fryer basket and cook for 12-15 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust sweetness to taste by adding more or less maple syrup.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Baking
- Method: Air Fryer
- Cuisine: American