These air fryer pumpkin chocolate chip muffins are a light, sweet muffin, brimming with pumpkin spice flavor! These air fryer muffins work perfectly for breakfast, snacks or dessert!
What People Are Saying
“Love this recipe! The flavors are wonderful and these are so easy too. I'll definitely be making again!”
Recipe Overview
These days, it seems like air fryers can literally make anything! So why not pumpkin muffins?!
If you are dipping your toes into the air frying world, especially when it comes to baking in your air fryer, I would suggest you check out our Air Fryer Cupcakes. They are easy, made from a mix and virtually fool-proof!
how to make them
- Combine the eggs, oil, both sugars, and pumpkin puree together. Whisk well to combine. Set aside.
- Combine the flour, baking soda, baking powder and spices.
- Slowly mix the dry ingredient mixture into the wet batter. Mix enough to combine, be sure not to over-mix.
- Add the chocolate chips to the batter and gently combine but do not over-mix.
- Distribute batter into silicone baking cups.
- Air Fry muffins at 350F/176C for 12-14 minutes. Repeat with the remaining batter
storing leftovers
These muffins do well on the counter, in an air-tight container, for about 2 days. Beyond that, I would store them in the fridge.
Recipe tips and tricks
- Your muffins will brown in the air fryer. Just be prepared that these muffins will come out a bit darker or have more brown color on the tops than they would if you baked them in a traditional oven. They are not burnt and still taste wonderful!
- You must use pumpkin puree in this recipe. You can’t use pumpkin pie filling it is not the same thing.
- You can use either light brown sugar or dark brown sugar for this pumpkin recipe.
- You can use paper muffin cups in your air fryer, but I suggest silicone muffin cups. We find they keep their shape better.
- It is possible to over-mix this muffin batter. Each time you add in the ingredients, just mix enough to make sure it’s combined. If the batter is overmixed, it can change the texture of the muffins.
- Dairy Free? – Use a dairy-free chocolate chip. We prefer dark chocolate when it comes to these pumpkin muffins.
- Gluten-Free? – This recipe can be made with an equal substitute of Bob Red Mill’s 1-1 Gluten Free Baking flour.
more air fryer pumpkin recipes
These recipes aren’t made for the Air Fryer, but they are super yummy! Head over to our sister site to try Vegan Pumpkin Muffins or Gluten Free Pumpkin Pancakes.
Air Fryer Pumpkin Chocolate Chip Muffins
These air fryer pumpkin chocolate chip muffins are a light, sweet muffin, brimming with pumpkin spice flavor! These air fryer muffins work perfectly for breakfast, snacks or dessert!
muffins
Ingredients
- 4 eggs (brown or white egg)
- 1.5 c oil
- 1 can pumpkin puree (16 oz can)
- 3/4 c brown sugar
- 1/2 c white sugar
- 3 c flour (All Purpose or GF AP Flour)
- 1 t pumpkin spice
- 2 t baking powder
- 2 t baking soda
- 1 t ground cinnamon
- 9 oz chocolate chips
Instructions
- Be sure to read the tips/notes section before you start making this recipe. 🙂
- Combine the eggs, oil, both sugars and pumpkin puree together. Whisk well to combine. Set aside.
- Then combine the flour, baking soda, baking powder and spices. Slowly mix the dry ingredient mixture into the wet batter. Mix enough to combine, be sure not to over mix.
- Add in the chocolate chips to the batter. Again, gently combine but do not over mix.
- Distribute batter into silicone baking cups.Air Fry muffins at 350F/176C for 12-14 minutes. Repeat with remaining batter.
Notes
- Brown Muffins – your muffins WILL BROWN in the air fryer. The constant circulation of very hot air does this. Just be prepared that these muffins will out a bit darker or have more brown color on the tops then they would if you baked them in a traditional oven. They are not burnt and still taste wonderful!
- Pumpkin – you NEED to use pumpkin puree to this recipe. You CANNOT use pumpkin pie filling it is NOT the same. If you use pumpkin pie filling your muffins will not turn out as intended.
- Brown Sugar – You can use either light brown sugar or dark brown sugar for this pumpkin recipe.
- Muffin Cups – While you can use paper muffin cups in your air fryer, we suggest silicone muffin cups. We find they keep their shape better and we like the reusability of them.
- Over-mixing – It is possible to over mix this muffin batter. Each time you add in the ingredients, just mix enough to make sure its combined. If the batter is overmixed, it can change the texture of the muffin and create tunnels and holes inside the muffin
- Dairy Free? – You can easily adapt this recipe to be dairy free by using a dairy free chocolate chip. We prefer dark chocolate when it comes to these pumpkin muffins.
- Vegan? – While you can use an egg replacer in many recipes, we do NOT recommend it for this recipe. The more eggs a recipe has the harder is it to get the replacer to work.
- Gluten Free? – This recipe can be made with an equal substitute of Bob Red Mill’s 1-1 Gluten Free Baking flour.
Nutrition Information
Calories 241kcal | Carbohydrates 55g | Protein 4g | Fat 1g | Saturated Fat 1g | Cholesterol 36mg | Sodium 194mg | Potassium 97mg | Fiber 1g | Sugar 37g | Vitamin A 3727IU | Vitamin C 1mg | Calcium 55mg | Iron 2mg
Looks so good! Can’t wait to try this with friends.
Please come back and let me know how they turned out!
I’m pulling out my air fryer to make these delicious pumpkin chocolate chip muffins. I have everything I need on hand in my pantry and fridge!
Yay, be some to come back and let me know how you liked them!
Love this recipe! The flavors are wonderful and these are so easy too. I’ll definitely be making again!
Hi Kim, so glad you liked it and will make again! Thanks for letting me know!
Pumpkin muffins are the BEST! So tasty and flavorful with the chocolate!
Thank you Suzy!
I had no idea you could make muffins in an air fryer! It’s so much more versatile than I realized!
So neat, isn’t it? Love all it can do!
Hi Cindy. I can’t find how much oil to use. Also, there’s 2 sugar listed in the ingredients. I’d love to try this recipe!
Thanks.
HI Mary, sorry the comment went into spam and I just found it. Phew thanks for letting me know about the error :). I updated it. Its 1.5 oil (I know it seems like a ton) and the sugars I labeled then between brown and white. 🙂 The muffins will get brown, but don’t let that discourage you 🙂