Description
A delightful and easy-to-make recipe for moist and flavorful pumpkin muffins using an air fryer, perfect for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup walnuts, chopped (optional)
- ¼ teaspoon salt
- ¼ cup vegetable oil or melted butter
Instructions
- Gather all your ingredients on the counter.
- In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Preheat your air fryer to 350°F (175°C) for about 5 minutes.
- Line your muffin tin with paper liners or grease them, then spoon the batter into the cups, filling each about ¾ full.
- Place the muffin tin in the air fryer basket and cook at 350°F (175°C) for about 15-18 minutes.
- Check for doneness with a toothpick, then let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Use fresh pumpkin puree for enhanced flavor.
- Adjust cooking time based on your air fryer model.
- Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.
- Freeze muffins for up to 3 months by wrapping them tightly.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Air Fryer, Pumpkin Muffins, Easy Recipe, Fall Treats