Air Fryer Pumpkin Chocolate Chip Muffins in Just 25 Minutes

You know those mornings when you wake up craving something warm, spiced, and just a little indulgent—but the thought of turning on the oven feels like too much effort? That was me last fall, bleary-eyed and clutching my coffee, when I first experimented with air fryer pumpkin chocolate chip muffins. And wow, did they deliver! In under 25 minutes (yes, really!), I had tender, cinnamon-kissed muffins with melty chocolate pockets—no preheating marathon or sink full of dishes. Now, they’re my secret weapon for last-minute breakfasts, after-school snacks, or even when I need to bribe my kids into cleaning their rooms. The air fryer’s magic? It gives these muffins a bakery-quality rise and golden tops while keeping them impossibly moist inside. Plus, that pumpkin puree means you’re basically eating vegetables… right? Trust me, once you try this fuss-free method, you’ll never go back to oven-baked muffins again.

Why You’ll Love These Air Fryer Pumpkin Chocolate Chip Muffins

These muffins are my go-to for good reason:

• Weeknight magic: From bowl to table in under 25 minutes—no oven preheating!
• Moist every time: Pumpkin puree keeps them tender for days (if they last that long).
• Easy cleanup: One bowl, no messy muffin tins—just toss the liners when you’re done.
• Fall flavors: Cinnamon and nutmeg make your kitchen smell like a pumpkin spice latte.
• Kid-approved: Chocolate chips turn these into “treats” even picky eaters devour.

Seriously, these disappear faster than I can make them!

Ingredients for Air Fryer Pumpkin Chocolate Chip Muffins

Grab these simple pantry staples—I bet you have most already! A few notes before we start: always use pure pumpkin puree (not pie filling, which has added sugar and spices), and measure your flour by spooning it into the cup to avoid dense muffins. Here’s what you’ll need:

• 1 cup canned pumpkin puree (Libby’s is my go-to—just make sure the can says “100% pure pumpkin”)
• 1/2 cup granulated sugar (or swap brown sugar for extra caramel notes)
• 1/4 cup vegetable oil (melted coconut oil works too, but your muffins will taste faintly tropical)
• 1 large egg, beaten (room temperature blends smoother—just let it sit out for 15 minutes)
• 1 tsp pure vanilla extract (the real stuff makes a difference—imitation vanilla can taste artificial)
• 1 cup all-purpose flour (for gluten-free, I’ve had success with 1:1 GF flour blends)
• 1 tsp baking powder (check the date—old baking powder won’t give you that perfect rise)
• 1/2 tsp baking soda
• 1 tsp cinnamon (I sometimes add an extra pinch—can you ever have too much cinnamon?)
• 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/2 cup chocolate chips (mini chips distribute better, but standard work great too—use dark, milk, or even white chocolate!)

See? Nothing weird or hard-to-find. Now let’s make some magic happen in that air fryer!

Equipment You’ll Need

You probably have most of these already! Here’s what I grab:

• Air fryer (any model works—just adjust cook time if yours runs hot)
• Muffin liners (silicone ones are my favorite—they peel off cleanly every time)
• 1 large mixing bowl (I use my trusty Pyrex—no fancy stand mixer needed)
• Whisk (or fork in a pinch)
• Measuring cups/spoons (eyeballing works, but baking’s more forgiving with precise amounts)

That’s it—no special gadgets required!

How to Make Air Fryer Pumpkin Chocolate Chip Muffins

Okay, let’s get baking! I promise this is so easy, you’ll wonder why you ever bothered with oven muffins. Just follow these simple steps, and you’ll be biting into warm, chocolatey goodness before you know it.

Step 1: Prepare the Batter

First things first – preheat your air fryer to 350°F. This little step makes all the difference in getting that perfect rise! While it’s heating, let’s make the batter.

In your big mixing bowl, whisk together the pumpkin puree, sugar, oil, egg, and vanilla until everything’s smooth and happy. Don’t worry if it looks a bit runny – that’s perfect! In a separate bowl, mix all your dry ingredients (flour, baking powder, baking soda, cinnamon, and nutmeg). Here’s my pro tip: sift them together to avoid any sneaky lumps of baking soda.

Now, gently stir the dry ingredients into the wet mixture. I use about 10-12 folds – just until the flour disappears. Overmixing is the enemy of tender muffins! When you’ve got a thick, gorgeous orange batter, fold in those chocolate chips. The batter will be thick but spoonable – if it seems too stiff, add a teaspoon of milk.

Step 2: Fill and Air Fry

Line your air fryer basket with muffin liners (silicone ones are amazing, but paper works too). Spoon the batter in until each liner is about 3/4 full. This gives them room to puff up into perfect little domes without overflowing.

Carefully place them in the air fryer – you’ll probably need to cook in batches depending on your air fryer size. Mine fits 4 at a time comfortably. Cook for 10 minutes, then do the toothpick test. If it comes out clean (maybe with a melted chocolate smear – that’s fine!), they’re done. If not, add 1-2 more minutes. Every air fryer is different – mine usually takes exactly 11 minutes.

Pro tip: If you’re doing multiple batches, keep the unused batter at room temp – chilling it can affect the rise. And whatever you do, resist opening the air fryer too early! That blast of cold air can make them sink.

When they’re golden and smelling irresistible, let them cool for 5 minutes in the basket before transferring to a rack. Or, you know, eat one immediately while it’s still warm and gooey – I won’t judge!

Tips for Perfect Air Fryer Pumpkin Muffins

After making dozens (okay, maybe hundreds) of these muffins, I’ve learned a few tricks to guarantee bakery-worthy results every time:

• Peek early: Start checking at 8 minutes—some air fryers run hot! Better slightly underdone than dry.
• Room temp eggs matter: Cold eggs make the oil seize up. Just set yours in warm water for 5 minutes if you forgot to take them out.
• Give ’em a shake: If your air fryer heats unevenly (most do!), gently rotate the basket halfway through cooking.
• Don’t skimp on liners: Even if your basket is nonstick, liners prevent sticking—especially with all that melty chocolate!

Trust me, these small steps make a huge difference in texture and ease!

Ingredient Substitutions & Variations

One of my favorite things about this recipe is how forgiving it is! Over the years, I’ve tweaked it based on what’s in my pantry or dietary needs—here are all my favorite swaps that still deliver amazing muffins:

Oil alternatives

Ran out of vegetable oil? No problem! I’ve successfully used:

• Unsweetened applesauce (1/4 cup, same amount—makes them extra moist but slightly denser)
• Melted coconut oil (gives a subtle tropical flavor that’s surprisingly good with pumpkin)
• Greek yogurt (2-3 tablespoons keeps them tender without making batter too thick)

Flour options

For my gluten-free friends, this recipe adapts beautifully:

• 1:1 gluten-free flour blend (Bob’s Red Mill works perfectly—no other adjustments needed)
• Whole wheat flour (replace half the AP flour for extra fiber—just add 1 extra tbsp oil)
• Oat flour (grind rolled oats finely—makes them heartier with a lovely nutty taste)

Chocolate chip ideas

The chocolate chips are where you can really get creative! Try:

• White chocolate chips (my kids call these “vanilla pumpkin muffins”—so fancy!)
• Vegan chocolate chips (Enjoy Life brand melts perfectly for dairy-free needs)
• Chopped pecans or walnuts (toasted first for maximum crunch—about 1/3 cup)
• Cinnamon chips (with extra cinnamon—hello, pumpkin spice overload in the best way)

Last tip: If you’re out of pumpkin puree, mashed sweet potato works in a pinch—just add an extra pinch of cinnamon. The muffins might be slightly sweeter, so taste your batter first!

Serving and Storing Air Fryer Pumpkin Chocolate Chip Muffins

Okay, confession time—I can never wait the full cooling period before stealing one straight from the basket. But if you’ve got more self-control than me (no judgment!), let them sit for at least 10 minutes before serving. That brief rest lets the chocolate set slightly so it doesn’t burn your tongue—though honestly, a melty chocolate burn is a risk I’m willing to take!

For storage, here’s what I’ve learned after many batches:

• Room temp: Keep in an airtight container with a paper towel underneath (absorbs excess moisture) for up to 3 days. They actually taste better on day two—the spices really bloom!
• Freezing: These muffins freeze like champs! Wrap individually in plastic, then stash in a freezer bag for 1 month. Perfect for hurried school mornings.
• Reheating: My favorite trick? Pop frozen muffins directly in the air fryer at 300°F for 2 minutes. They come out tasting freshly baked—crisp edges and warm centers. Microwave works too (15-20 secs), but you lose that lovely texture.

Pro tip: If you’re gifting these (lucky recipient!), stack them in a paper bag with the tops peeking out—the chocolate chips stay intact, and it looks adorable tied with baker’s twine. Just add a sticky note saying “Reheat for 2 mins in air fryer!” so they enjoy them at their best.

Air Fryer Pumpkin Chocolate Chip Muffins FAQs

I get so many questions about these muffins—here are the ones that pop up most often! If you’ve got a burning question I haven’t covered, just shout in the comments.

Can I leave out the chocolate chips?

Absolutely! While I’m firmly Team Chocolate (who isn’t?), these muffins work beautifully without them. Try swapping in:

• Chopped pecans or walnuts (toast them first for extra flavor—about 1/3 cup)
• Dried cranberries (soak in warm water for 10 minutes to plump them up)
• Sunflower seeds (for a nut-free crunch—kids love the texture!)

Or go plain—they’re still delicious with just the pumpkin and spices shining through!

Why did my muffins turn out dry?

Oh no—dry muffins are the worst! Usually, it’s one of three things:

• Overbaking: Air fryers vary wildly—start checking at 8 minutes next time!
• Too much flour: Spoon it into your measuring cup—don’t scoop directly from the bag.
• Old baking powder/soda: Check expiration dates—they lose potency over time.

My golden rule? When the toothpick comes out with moist crumbs (not wet batter), they’re done—they’ll keep cooking a bit as they cool.

Can I double this recipe?

Yes! Just cook in batches—crowding the air fryer leads to uneven baking. I usually:

• Mix all the batter at once (no need to halve ingredients)
• Keep unused batter at room temp while first batch cooks
• Add 1 minute to cook time for later batches (the basket stays hotter)

Bonus: Extra muffins freeze perfectly for future you—future you will be thrilled!

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates since ingredients vary (especially chocolate chip sizes and brands!). Here’s the general breakdown per muffin when made exactly as written:

• Calories: About 180 (perfect for a satisfying snack)
• Fat: 8g (mostly from the oil and chocolate—the good kind of fat!)
• Carbs: 25g (pumpkin adds fiber, so it’s not all sugar)
• Protein: 3g (not bad for a sweet treat!)

A few notes: Using applesauce instead of oil drops the fat to about 5g per muffin. Gluten-free flour might change the carb count slightly. And if you go wild with chocolate chips (no judgment!), just know those numbers will creep up—but hey, happiness calories count too, right?

As always, consult a nutritionist for precise dietary needs—my expertise is in making them taste amazing, not calculating macros! If you are interested in learning more about the nutritional benefits of pumpkin, you can check out resources on pumpkin nutrition.

Share Your Results!

Nothing makes me happier than seeing your muffin masterpieces! Did yours puff up into perfect little domes? Find a genius new add-in? Snap a pic of those chocolatey swirls—I want to see them all! Drop a comment below with your air fryer model and cook time (it helps other readers so much!), or tag me on Instagram @[yourhandle] so I can cheer you on. Pro tip: Use #AirFryerPumpkinMagic so we can all drool over each other’s creations. And if you tweaked the recipe in some brilliant way? Spill the details—I’m always looking for new ideas to try! If you are looking for other great air fryer recipes, check out these air fryer cinnamon rolls.

PS: If these muffins disappeared as fast as they do in my house (usually within 24 hours…), give the recipe a star rating! It helps other bakers know they’re in for something special. Now go enjoy that warm, spiced goodness—you’ve earned it!

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