Easy and Moist Pumpkin Chocolate Chip Muffins

Updated on September 15, 2025

Bake these Air Fryer Pumpkin Chocolate Chip Muffins in the Air Fryer or the Oven

Warm, cozy, and bursting with pumpkin flavor, these Air Fryer Pumpkin Chocolate Chip Muffins are an irresistible fall treat. They’re moist, fluffy, and dotted with melty chocolate chips. Best of all, they cook quickly and evenly in the air fryer—no preheating required! Whether you need an easy breakfast, after-school snack, or festive dessert, these muffins are a guaranteed crowd-pleaser.

Can You Make Moist Muffins in the Air Fryer?

One of the best things about the air fryer is its versatility—it can handle so much more than just frying. If you can bake, grill, or fry it, you can air fry it, too.

Pumpkin chocolate chip muffins are no exception. While an oven might have more space, the air fryer is perfect for whipping up a quick and delicious batch of muffins. It’s hassle-free, energy-efficient, and ready in minutes.

Ingredients and Supplies for Pumpkin Chocolate Chip Muffins

This recipe is incredibly delicious and perfect for any pumpkin lovers. It’s a great snack or fall dessert. But let’s be honest—pumpkin is wonderful all year round! Did you know pumpkin is rich in vitamin A and fiber? According to the USDA FoodData Central, it’s a powerhouse ingredient that makes baked goods extra nutritious.

Ingredients

• Eggs
• Pumpkin puree/canned pumpkin
• Neutral flavored oil (like avocado)
• No-sugar-added applesauce
• Granulated sugar
• All-purpose flour
• Pumpkin pie spice (try our homemade pumpkin spice)
• Baking soda
• Baking powder
• Salt
• Chocolate chips

Recipe Additions: Try adding pecans, walnuts, cranberries, or raisins for extra texture and flavor.

Supplies

• Mixing bowls
• Whisk
• Silicone muffin liners
• Air fryer (I use my Cosori 5.8qt)

How to Make Pumpkin Chocolate Chip Muffins in the Air Fryer

Step 1: Combine the Wet Ingredients

Mix the eggs, pumpkin puree, oil, applesauce, and sugar in a medium-sized bowl. Use a whisk or electric mixer until smooth.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.

Step 3: Make the Batter

Gradually add the wet ingredients to the dry and stir gently until just combined. Fold in chocolate chips. Avoid overmixing to keep muffins light and fluffy.

Step 4: Air Fry

Fill silicone liners about ¾ full and place them in the air fryer basket. Cook at 330°F (165°C) for 13–15 minutes or until muffins reach 200°F/93°C on an instant-read thermometer. A toothpick should also come out clean.

Tip: This recipe makes 24–27 muffins. Bake in batches to avoid overcrowding.

How to Make Pumpkin Chocolate Chip Muffins in the Oven

If you don’t have an air fryer, you can still make these muffins in a traditional oven. The flavor is just as cozy and delicious.

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper or silicone liners.
• Fill each cup ¾ full with batter.
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack before storing or serving.

Frequently Asked Questions

How do you store leftover pumpkin muffins?

• Room temperature: airtight container, up to 3 days.
• Refrigerator: up to 1 week.
• Freezer: up to 3 months. Wrap individually or store in freezer bag.

What is the secret to moist muffins?

Moisture comes from the right liquid ingredients—like pumpkin puree and applesauce—and not overmixing or overbaking. Using an instant-read thermometer ensures they’re perfectly done without being dry.

Are muffins better with butter or oil?

Oil keeps muffins moist and fluffy. Avocado or coconut oil adds nutrition compared to standard vegetable oil.

Final Thoughts on Pumpkin Chocolate Chip Muffins

These muffins are the perfect balance of cozy pumpkin spice and rich chocolate. They’re quick, easy, and a must-bake for the season. Serve warm with a cup of coffee, or pack them in lunchboxes for a sweet surprise.

More Fun Fall Recipes

• Air Fryer Apple Cobbler
• 3-Ingredient Air Fryer Apple Fritters
• Pumpkin Poke Cake
• Butternut Squash Soup (Panera Copycat)
• Pumpkin Hot Chocolate

More Delicious Muffin Recipes

• Peach Oatmeal Muffins
• 3-Ingredient Banana Muffins
• Low Carb Blueberry Muffins
• Glazed Donut Muffins
• Double Chocolate Muffins

Air Fryer Pumpkin Chocolate Chip Muffins

Air fryer pumpkin chocolate chip muffins are the best treat you can make this fall!

4.60 / 5 ( 5 Reviews )

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Serves: 24

Adjust Servings: 24

US CustomaryMetric

Equipment

• Air Fryer

Ingredients

• 3 large eggs
• 15 ounces pumpkin puree 1, 15 ounce can
• ½ cup oil neutral flavored such as canola, vegetable, or avocado
• ½ cup no-sugar added applesauce
• 1 cup granulated sugar 7.5 ounces
• 2 ½ cups all-purpose flour 12.5 ounces
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Chocolate chips to taste

Instructions

• In a large bowl, whisk together the wet ingredients. The eggs, pumpkin, oil, applesauce and sugar.
• In a separate bowl, stir together dry ingredients. The flour, pumpkin pie spice, baking soda, baking powder and salt.
• Add the dry ingredients to the wet ingredients. Mix until just combined and add in the chocolate chips to taste (don't overmix or the muffins may be dense and kind of heavy).
• Place up to 9 silicone muffin liners in the air fryer basket. Lightly spray the liners with oil. Add muffin batter to the liners, about ¾ of the way full.
• Bake in the air fryer at 330°F/165°C for 13-15 minutes or until the internal temperature of the muffins reach 200°F/93°C.
• Carefully remove from the air fryer basket. Let cool slightly then remove from the liner.
• Repeat with the remaining batter. (I did this in 3 batches total).

Nutrition

Calories: 186kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Sodium: 116mg | Fiber: 1g | Sugar: 15g

Recipe Adapted From: Mel's Kitchen Cafe