Air Fryer Pumpkin Spice Muffins
Deliciously moist pumpkin spice muffins made effortlessly in the air fryer, perfect for fall.
Ingredients
- 1 cup canned pumpkin puree Use 100% pure pumpkin, not pumpkin pie filling.
- 0.5 cup granulated sugar Adjust based on sweetness preference.
- 0.5 cup brown sugar Packed.
- 1 cup all-purpose flour Sifted.
- 0.5 cup oats Rolled oats work best.
- 2 large eggs Room temperature.
- 0.5 cup vegetable oil Can substitute with melted coconut oil.
- 1 tablespoon pumpkin pie spice Or adjust with cinnamon, nutmeg, and ginger.
- 1 teaspoon baking soda Ensure it's fresh.
- 0.5 teaspoon salt Enhances flavor.
Instructions
- In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, oats, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Preheat your air fryer to 320°F (160°C) for about 5 minutes.
- Spoon the batter into silicone muffin cups, filling each about 2/3 full. Place the cups in the air fryer basket.
- Cook the muffins in the air fryer for about 20 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before removing.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat in the air fryer for a few minutes before serving.