Air Fryer Pumpkin Chocolate Chip Muffins

Can You Make 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; this recipe proves how amazing they are. While an oven might have more space, the air fryer is perfect for whipping up a quick and delicious batch of muffins. The air fryer makes it a hassle-free option for those cravings that can’t wait! — No pre-heating is required!

Ingredients and Supplies for Pumpkin Chocolate Chip Muffins

This recipe is incredibly delicious and perfect for any pumpkin lovers. It is a great treat and snack this fall. But let’s be honest- pumpkin is wonderful any time of the year! Here’s what you need:

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:

Feel free to add more of your favorite mix-ins, such as pecans, walnuts, cranberries, or raisins!

Supplies

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

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 hand mixer to mix until well combined and the sugar is combined. Set aside.

Step 2: Combine the Dry Ingredients

Mix the flour, pumpkin pie spice, baking soda, baking powder, and salt in a separate bowl. Add the chocolate chips after the wet and dry ingredients have been combined.

Step 3: Make the Batter

Slowly add the wet ingredients to the dry ingredients and mix just until combined. Be sure not to overmix, or the muffins will turn out dense. Gently fold in the chocolate chips. The batter will be thick but pourable. Delicious pumpkin batter ready to bake!

Step 4: Air Fry

Place 9-12 lightly greased silicone muffin liners in your air fryer basket. Pour muffin batter into the silicone liners, filling them about ¾ full. This recipe makes 24-27 muffins. As such, adapt the proportions according to your situation.

Air fry at 330°F (165°C) for 13-15 minutes or until the internal temperature of the muffins reads 200°F/93°C with an instant-read food thermometer. You can also use a toothpick to see if it comes out clean after being inserted into the muffins.

An instant-read thermometer is the best way to know if foods are done cooking in the air fryer. That’s why I made this handy free guide that tells you the internal temperature all foods need to reach to be fully cooked. Download: Top 18 Air Fryer Tips & Recommended Internal Temperatures

Frequently Asked Questions

How do you store leftover pumpkin muffins?

• Once the muffins have cooled on a wire rack, store them at room temperature in an airtight container for up to 3 days.
• They can be stored in the refrigerator for 1 week.
• To freeze the muffins: wrap them individually in plastic wrap or place them in a freezer-safe bag in the freezer for 3 months. Thaw in the refrigerator overnight, in the microwave, or air fryer.

What is the secret to moist muffins?

• The right liquid ingredients. Fat and sugars provide moisture. What makes these muffins extra special is the added healthy fat and sweetness of pumpkin and applesauce. Fruits and vegetables add natural moisture to baked goods. The right balance of these liquid and dry ingredients will give muffins the perfect texture.
  • If you don’t have applesauce, try these alternatives: mashed bananas, Greek yogurt, or milk. Replace the applesauce with mashed bananas or Greek yogurt in a 1:1 ratio. If using milk, use slightly less milk than your applesauce measurement.
• Don’t overmix or overbake. Combining ingredients just until combined is a huge key here! Also, using the instant-read thermometer will ensure they are not overbaked. Once cooled, they will be moist without being doughy or dense—perfect!

Are the muffins better with butter or oil?

Either butter or oil will work! However, oil is best in muffins because it is a liquid at room temperature, adding more moisture. We prefer butter in cookies and oil in muffins.

I choose coconut or avocado oil because they are a healthier fat. Avocado oil is high in monoglycerides and vitamin E, while vegetable oil lacks much nutrition.

Final Thoughts

These pumpkin chocolate chip muffins—and their cookie cousins—are hands-down my favorite fall indulgences. Sweet, flavorful, and so simple to whip up, they capture the cozy essence of autumn in every bite. Now it’s your turn—what’s your go-to fall treat? Whether it’s something pumpkin-packed or entirely unique, we’d love to hear about it! Please share your favorites in the comments below, and let’s celebrate all the deliciousness of the season together.

More fun fall favorite recipes:

• Air Fryer Apple Cobbler
• Tasty 3-Ingredient Air Fryer Apple Fritters
• Pumpkin Poke Cake Recipe
• Instant Pot Butternut Squash Soup Recipe – Panera Copycat!
• Pumpkin Hot Chocolate in Just 15 Minutes!

More delicious muffin recipes:

• Peach Oatmeal Muffins
• 3-Ingredient Banana Muffins in the Air Fryer
• Low Carb Blueberry Muffins
• Glazed Donut Muffins
• Double Chocolate Muffins

Here are a few things you should know if you have an air fryer:

• Air Fryer 101
• Top 12 Air Fryer Mistakes!
• The Best and Worst Air Fryer Accessories
• How to Clean Your Air Fryer
• How to Cook Any Recipe in the Air Fryer

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