These easy Air Fryer Butternut Pumpkin Muffins are soft, fluffy, and full of cozy autumn spices. Instead of canned pumpkin, they use fresh butternut pumpkin roasted right in the air fryer for the best natural sweetness and texture. They use a wholesome touch with a significantly lower amount of sugar, and they cook beautifully in your Cosori Dual Blaze air fryer, making them a convenient option when you want freshly baked muffins without turning on the oven.
The batter comes together quickly by hand. Air frying gives the muffins beautifully baked tops while the fresh pumpkin keeps the centre perfectly soft and moist. Perfectly spiced with a rich latte blend, they are ideal for breakfast, an afternoon snack, lunchboxes, or a simple weekend bake, and the individual muffins are easy to store or freeze for later.
Why You’ll Love This Recipe
✔ Made with fresh butternut pumpkin roasted in the air fryer
✔ Lower in sugar (just 50g!) for a healthier treat
✔ Spiced perfectly with a cozy Spice Latte blend
✔ No oven needed
✔ Soft and moist inside with beautifully baked tops
✔ Ready in just 20 minutes in the air fryer
Air Fryer Butternut Pumpkin Muffins
Course: Dessert, Snacks, BreakfastCuisine: AmericanDifficulty: Easy7
servings30
minutes20
minutesIngredients
- Dry Ingredients
180 g all-purpose flour (1 ½ cups)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons Spice Latte mix (Cinnamon, Ginger, Nutmeg and Clove)
½ teaspoon salt
- Wet Ingredients
280 g butternut pumpkin puree (made from fresh butternut pumpkin baked in the air fryer)
80 ml olive oil
50 g sugar
60 ml milk
2 large eggs, room temperature
Directions
- Prepare the Pumpkin Puree Halve a small butternut pumpkin and scoop out the seeds. Air fry at 190°C (375°F) for about 30-40 minutes, or until the flesh is completely soft and fork-tender. Scoop out the flesh, mash it well with a fork or blend it into a smooth puree, and measure out exactly 280 g for the recipe. Allow it to cool slightly.
- Prepare the Air Fryer Set your air fryer to the Bake mode at 170°C (340°F). If your particular model requires preheating, let it warm up for about 3 minutes. Arrange muffin liners in an air-fryer-safe muffin pan or silicone muffin cups. Avoid overcrowding the basket, as the hot air needs room to circulate around the muffins.
- Mix the Dry Ingredients Add the flour, baking soda, baking powder, Spice Latte mix, and salt to a large bowl. Whisk briefly until everything is evenly distributed. This helps prevent pockets of baking powder or baking soda in the finished muffins.
- Prepare the Wet Mixture In a separate medium bowl, whisk together the eggs, oil, milk, sugar, and vanilla extract until smooth. Stir in the 280 g of prepared butternut pumpkin puree until well combined.
- Combine the Batter Pour the wet pumpkin mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together until the flour has just disappeared. The batter will be thick, which is perfectly normal. Do not overmix the batter. Overmixing can develop too much gluten and result in heavier, tougher muffins.
- Fill the Muffin Cups Divide the batter between the muffin liners, filling them almost all the way to the top.
- Air Fry Place the muffins carefully into the air fryer. Air fry on the Bake setting at 170°C (340°F) for 20 minutes, or until a wooden skewer inserted into the centre comes out clean or with a few moist crumbs. If your air fryer is small, cook the muffins in batches.
- Cool Allow the muffins to rest for 5 minutes before carefully removing them from the muffin cups. Transfer them to a wire rack to cool completely.
Notes
- Cooking Instructions
Recommended Method: Air Fryer (Bake Mode)
Temperature: 170°C (340°F)
Time: 20 minutes
Yield: 9 muffins - Using the Spice Latte Mix The Tisanate Spice Latte mix provides the perfect balance of cinnamon, ginger, nutmeg, and clove. If you don't have this exact blend on hand, you can substitute it with an equal amount of homemade or store-bought pumpkin pie spice.
Storage Allow the muffins to cool completely before storing them. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, place the cooled muffins in the refrigerator for up to 1 week. You can also freeze the muffins for up to 3 months. Wrap them individually and place them in a freezer-safe container or bag. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use canned pumpkin instead? Yes, if you are short on time, you can swap the fresh roasted butternut pumpkin for an equal amount (280 g) of canned, 100% pure pumpkin puree (not pumpkin pie filling). However, the air-fried butternut adds a wonderful, fresh sweetness!
Why did my muffins turn out dense? The most common reasons are overmixing the batter or measuring too much flour. Mix just until the dry ingredients disappear into the wet ingredients.
Can I add chocolate chips or nuts? Absolutely! Feel free to gently fold in 50-80 g of chopped walnuts, pecans, or dark chocolate chips right before dividing the batter into the muffin cups.
Final Thoughts
These Air Fryer Butternut Pumpkin Muffins are a fantastic, lower-sugar option that brings the flavors of autumn straight into your kitchen. Taking the extra step to roast the butternut pumpkin in the air fryer makes a world of difference in flavor and moisture. Enjoy them warm from the air fryer with a cup of coffee or your favorite spice latte!
