AIR FRYER PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING

Air Fryer Pumpkin Muffins With Cream Cheese Frosting –Get ready for the best pumpkin cupcakes of your life! These easy-to-make delights are super moist with an amazing cream cheese frosting. You won’t be able to stop eating these luscious treats once you’ve had one bite, so get ready and enjoy all that fall flavor in every mouthwatering morsel!

Need a quick and easy fall recipe? These pumpkin cupcakes are the perfect treat for an autumn meal or party. They’re super delicious, soft, moist, topped with homemade cream cheese frosting–and they only take about 30 minutes to prepare!

There is something magical to me about the fall season. Of course, the fall season doesn’t officially start until the famous Pumpkin Spice Lattes are served up at Starbucks.

So, make these amazing Air Fryer Pumpkin Muffins With Cream Cheese Frosting and then head over to Starbucks, grab yourself a PSL, and then head home for a delicious fall treat! Of course, baked up in the Air Fryer!

This recipe is amazingly easy and truly delicious! It’s one of my family’s favorite fall desserts!

PRO TIPS:

• For best results, do not over mix these cupcakes. Otherwise, they tend to come out dense.
• This recipe will work in any Air Fryer Basket or Oven Model. I have made them through the years in both the Air Fryer Basket and Oven Model. This recipe will also work in the Ninja Foodi, Instant Pot Vortex, Instant Pot Crisp Lid, and Mealthy Lid. The cooking time will vary.
• For best results, use a metal tin cupcake pan. They tend to come out better than the silicone cupcake molds.
• Make sure to use pumpkin puree rather than pumpkin pie filling since pumpkin pie filling is sweeter and already seasoned.
• Room temperature cream cheese works best for the frosting.

DO THESE CUPCAKES NEED TO BE REFRIGERATED?
These Air Fryer Pumpkin Muffins do not need to be refrigerated; however, once you add the cream cheese frosting on top, you will need to refrigerate them.

If the cupcakes are not frosted, it’s okay to leave them at room temperature in an airtight container for 1 to 2 days. If you don’t want to eat all of your freshly baked cupcakes immediately and would rather save some for later when they’re still fresh as can be, make sure that after 2 days or so, if you haven’t eaten them already, then place any uneaten ones into a sealed refrigerator where they will stay good enough up until 4 more (4) days!

CAN YOU USE PUMPKIN PIE FILLING IN THIS RECIPE?
I would never recommend using pumpkin pie filling in this recipe. Pumpkin Pie filling has already been sweetened and seasoned with spices.

Replacing Pumpkin Pie puree with pumpkin pie filling will give you a very sweet muffin.

CAN YOU USE PUMPKIN PIE SPICE IN THE BATTER?
While this recipe calls for ground cinnamon, nutmeg, and cloves, you can easily replace them all with a simple pumpkin pie spice. You can replace all of the spices with 2 teaspoons of pumpkin pie spice.

CAN I FREEZE THESE CUPCAKES?
I recommend freezing them if you want to store your cupcakes for a while or even make them for a party or get-together ahead of time!

You can freeze the cupcakes in an airtight container for about two to three months. Then when you are ready to serve them, thaw them overnight in the refrigerator

Make a new batch of cream cheese frosting, and frost them right before serving.

About Time 

• Total Time 42 mins

Amount Per Serving

CALORIES: 818

• TOTAL FAT: 37g
• SATURATED FAT: 14g
• TRANS FAT: 1g
• UNSATURATED FAT: 20g
• CHOLESTEROL: 106mg
• SODIUM: 496mg
• CARBOHYDRATES: 119g
• FIBER: 3g
• SUGAR: 93g
• PROTEIN: 7g

 

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