Air Fryer Pumpkin Spice Cupcakes

Get ready to do some fall baking in your air fryer! These Air Fryer Pumpkin Spice Cupcakes are topped with a maple cream cheese frosting and they are wonderfully moist and flavored with fall spices. This recipe is perfect for when you need a small-batch dessert.

Air Fryer Pumpkin Spice Cupcake on a napkin.

Yes, you can bake cupcakes in your air fryer — and once you try it, you might never go back! Such an easy air fryer fall dessert!

What You’ll Love About This Recipe

  • Quick & Easy– who doesn’t love a quick and easy recipe? No pre-heating the oven. Just pop the cupcakes in the air fryer and they only take 12-15 minutes.
  • Small-Batch Friendly– This recipe yields 4 cupcakes so it is perfect for a small family, couples, or even people who live alone (you can gift a few to a neighbor or freeze the leftovers for later.)
  • Perfectly Moist– The pumpkin puree and vegetable oil create a wonderfully moist cupcake and as a bonus, they get a little crispy on top.
  • Wonderful Fall Flavors– Pumpkin, pumpkin pie spice, and brown sugar give these cupcakes lots of wonderful flavor.
Close-up of pumpkin cupcake with frosting.

Ingredient Notes

  • Be sure to use Pumpkin Puree and NOT Pumpkin Pie Filling.
  • Instead of pumpkin pie spice, you can use a combination of ground cinnamon, nutmeg, and ginger.

How To Make Air Fryer Pumpkin Spice Cupcakes

  • Mix the dry ingredients. In a bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Combine the wet ingredients. In another bowl whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, and vanilla extract.
  • Mix Batter. Add the dry ingredients to the wet and stir just until combined. Divide batter between 4 greased silicone baking cups.
    Cupcake batter in bowl.
  • Air fry. Divide batter between 4 greased silicone baking cups. Place in air fryer basket and air fry at 320 degrees for 12 to 15 minutes. Let cool.
    Batter in silicone cups.
  • Frost cupcakes. Mix together frosting ingredients with hand-held electric mixer and spread on cupcakes.

Use The Air Frying Time As An Estimate

Air fryer cooking times can vary greatly between different air fryer models and brands so use the air frying time as an estimate and check early and often. To make sure the cupcakes are done, stick a toothpick in the middle and if it comes out clean or with just a few moist crumbs attached, they are done.

Storage

Unfrosted cupcakes can be stored at room temperature but frosted cupcakes should be stored in the refrigerator. Bring to room temperature before serving.

Pumpkin Spice Cupcake topped with a candy corn pumpkin.

More Air Fryer Desserts

Air Fryer Pumpkin Spice Cupcakes

These Air Fryer Pumpkin Spice Cupcakes are soft, fluffy, and full of warm fall flavor! Made right in the air fryer, they’re quick, easy, and perfect for pumpkin season. Top with cream cheese frosting for the ultimate autumn treat!
Prep Time20 minutes
Active Time12 minutes
Total Time32 minutes
Course: Dessert
Yield: 4
Calories: 553kcal

Materials

Batter

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • ¼ cup plus 2 tablespoons pumpkin puree
  • ¼ cup packed light brown sugar
  • tablespoons granulated sugar
  • 3 tablespoons vegetable oil
  • ½ teaspoon vanilla extract

Cream Cheese Frosting

  • ounces cream cheese softened
  • 3 tablespoons salted butter
  • cups powdered sugar
  • pinch of salt
  • 2 to 3 teaspoons pure maple syrup
  • 4 candy corn pumpkins optional

Instructions

  • Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a small bowl.
  • In a medium bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, and vanilla extract.
  • Add the dry ingredients to the wet and stir to combine.
  • Spray 4 silicone baking cups with cooking spray and divide the batter evenly between them.
  • Air Fry at 320 degrees for 12 to 15 minutes.
  • In a mixing bowl, beat cream cheese and butter until smooth.
    Add powdered sugar, salt, and maple syrup and beat until smooth.
  • Let cupcakes cool and then spread frosting on them. Top with candy corn pumpkin.

Notes

Be sure to use Pumpkin Puree and NOT Pumpkin Pie Filling.
You may have extra frosting, but it is so delicious you will be glad you do. Store it in the refrigerator and spread it on toast or a bagel for a breakfast treat.

Nutrition

Calories: 553kcal | Carbohydrates: 76g | Protein: 3g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 346mg | Potassium: 113mg | Fiber: 1g | Sugar: 61g | Vitamin A: 2979IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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