Fall baking reaches new heights with these irresistible Air Fryer Pumpkin Chocolate Chip Muffins. These golden treats combine the warmth of pumpkin with decadent chocolate chips, creating perfectly moist muffins in just 29 minutes.
At only 241 calories per serving, they’re a lighter twist on traditional muffins without sacrificing that beloved homestyle taste. The air fryer works its magic to deliver bakery-worthy results – fluffy inside, lightly crisp outside, and absolutely packed with fall flavors.
Ingredients for Pumpkin Chocolate Chip Muffins
- Eggs: 4 large eggs, room temperature
- Oil: 1.5 cups, helps keep muffins moist
- Pumpkin Puree: 16 oz can, unsweetened
- Sugars: 3/4 cup brown + 1/2 cup white for perfect sweetness
- Flour: 3 cups, regular or gluten-free all-purpose
- Spices: 1 tsp pumpkin spice + 1 tsp cinnamon for warm fall flavor
- Leavening Agents: 2 tsp each of baking powder and baking soda
- Chocolate Chips: 9 oz, adds delightful bursts of sweetness
Step-by-Step Instructions
- Prep Wet Ingredients: Whisk eggs, oil, both sugars, and pumpkin puree until well combined
- Mix Dry Ingredients: Combine flour, spices, baking powder, and baking soda in a separate bowl
- Combine Mixtures: Gently fold dry ingredients into wet mixture, being careful not to overmix
- Add Chocolate: Fold in chocolate chips until just distributed
- Fill Muffin Cups: Pour batter into silicone baking cups
- Air Fry: Cook at 350°F for 12-14 minutes until toothpick comes out clean
- Repeat: Continue with remaining batter until all muffins are baked
Air Fryer Tips
Hey there! These muffins come out perfectly moist in the air fryer. For best results, fill your silicone cups about 2/3 full – they’ll rise beautifully! If you’re new to air fryer baking, check the muffins at 12 minutes by inserting a toothpick. It should come out clean or with just a few moist crumbs. Every air fryer heats a bit differently, so you might need to adjust the time by a minute or two.
Mix-Ins & Variations
Want to switch things up? Try swapping the chocolate chips for chopped nuts – pecans or walnuts are amazing with pumpkin! You can also use mini chocolate chips instead of regular ones for more bits of chocolate in every bite. For a less sweet version, cut the chocolate chips in half. The pumpkin and spices still make these muffins super tasty!
Storage & Freshness
These muffins stay fresh at room temperature for 3-4 days in an airtight container. Pop them in the microwave for 10-15 seconds before eating to get that fresh-baked warmth back. You can also freeze them for up to 3 months – just wrap them individually in plastic wrap and store in a freezer bag. Let them thaw overnight in the fridge when you’re ready to enjoy them!
Serving Ideas
These muffins are yummy on their own, but try them warm with a pat of butter that melts right in! They’re perfect with your morning coffee or as an afternoon snack. For a cozy fall breakfast, serve them alongside hot apple cider or warm milk. Kids love them in their lunchboxes too!
Air Fryer Pumpkin Chocolate Chip Muffins
Equipment
- Air Fryer
- Silicone Baking Cups
Ingredients
Main Ingredients
- 4 eggs brown or white egg
- 1.5 cups oil
- 16 oz pumpkin puree 1 can
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 3 cups flour All Purpose or GF AP Flour
- 1 teaspoon pumpkin spice
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 9 oz chocolate chips
Instructions
- 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.
