Air Fryer Pumpkin Chocolate Chip Muffins
Servings: 24
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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