Air Fryer Pumpkin Cupcakes are an easy fall treat that comes together with just two simple ingredients. They are soft, moist, lightly spiced, and perfect for a quick breakfast, snack, or dessert. Using cake mix and pumpkin puree makes this recipe incredibly simple, while the air fryer gives the cupcakes a lovely texture without heating up the whole kitchen.

The Easiest 2 Ingredient Air Fryer Pumpkin Muffins with Cake Mix

If you love pumpkin recipes but don’t want to spend a lot of time measuring ingredients, these 2-ingredient Air Fryer Pumpkin Muffins are perfect. All you need is a box of cake mix and a can of pumpkin puree.

The pumpkin puree adds moisture and natural pumpkin flavour, while the cake mix provides the sweetness and structure. There is no need for eggs, oil, or milk.

This is also a great recipe to make when you need a quick fall dessert. Simply mix the two ingredients together, portion the batter into muffin cups, and let the air fryer do the work.

For even more pumpkin flavour, you can use a spice cake mix. Yellow cake mix, white cake mix, or vanilla cake mix will also work well.

Ingredients Needed

You only need two main ingredients to make these easy Air Fryer Pumpkin Muffins.

Cake Mix: A standard box of cake mix works perfectly. Spice cake mix is especially delicious because the warm spices pair beautifully with pumpkin. You can also use yellow, white, or vanilla cake mix.

Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin puree provides moisture and gives the muffins their pumpkin flavour.

That’s all you need for the basic recipe!

You can also add optional ingredients if you want to customise your muffins. A little pumpkin pie spice, cinnamon, chopped pecans, walnuts, chocolate chips, or white chocolate chips can make them even more delicious.

How to Make 2 Ingredient Air Fryer Pumpkin Muffins

Start by preheating your air fryer to around 320°F (160°C). Air fryers can vary, so you may need to adjust the temperature slightly depending on your model.

In a large mixing bowl, add the cake mix and pumpkin puree. Stir everything together until the ingredients are fully combined and you have a thick, smooth batter.

Try not to overmix the batter. Once there are no large pockets of dry cake mix remaining, you are ready to portion it into the muffin cups.

Place silicone muffin cups or air-fryer-safe muffin liners into your air fryer basket. You can also use a small muffin pan that fits inside your air fryer.

Spoon the batter into the cups, filling each one about two-thirds to three-quarters full. This gives the muffins enough room to rise without overflowing.

Place the muffin cups carefully into the air fryer basket.

Air fry for approximately 12–16 minutes, depending on the size of your muffins and the power of your air fryer.

Check the muffins toward the end of the cooking time. Insert a toothpick into the centre of one muffin. If it comes out clean or with just a few moist crumbs, the muffins are ready.

If the centres are still wet, continue cooking for another 1–2 minutes and check again.

Once cooked, carefully remove the muffins from the air fryer and allow them to cool for several minutes before serving.

These pumpkin muffins are delicious while slightly warm, but they also taste great once completely cooled.

For an extra special treat, top them with cream cheese frosting, a drizzle of maple glaze, powdered sugar, or a sprinkle of cinnamon.

How to Store Pumpkin Muffins

Once the muffins have completely cooled, place them in an airtight container.

They can generally be kept at room temperature for about 2–3 days. Keep them somewhere cool and dry and away from direct sunlight.

For longer storage, place the muffins in an airtight container and refrigerate them. They can usually stay fresh in the refrigerator for approximately 5 days.

If refrigerated, you can enjoy them cold or let them sit at room temperature for a little while before serving. You can also warm them gently in the microwave for a few seconds.

These muffins also freeze well. Allow them to cool completely, then place them in a freezer-safe bag or container. Freeze them individually if possible so you can take out only the number you need.

Frozen pumpkin muffins can be stored for around 2–3 months. Thaw them overnight in the refrigerator or at room temperature and warm them briefly before serving if desired.

Tips & Tricks

Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can change the texture and flavour of the muffins.

Don’t overfill the muffin cups. Fill them about two-thirds to three-quarters full so the batter has enough room to rise.

Use silicone muffin cups. They are convenient for air fryer baking and make it easier to remove the muffins once they are cooked.

Don’t overcrowd the air fryer. Leave enough space around the muffin cups for the hot air to circulate properly. Depending on the size of your air fryer, you may need to cook the muffins in batches.

Check early. Air fryers cook differently, so start checking your muffins a few minutes before the expected cooking time.

Try spice cake mix. Spice cake mix is one of the easiest ways to give these muffins a delicious autumn flavour.

Add chocolate chips. Fold a handful of chocolate chips into the batter before cooking for a pumpkin-and-chocolate combination.

Add nuts. Chopped pecans or walnuts add a delicious crunch and pair especially well with pumpkin.

Don’t overmix. Stir the cake mix and pumpkin puree just until combined. Overmixing can make the finished muffins less tender.

Let them cool before storing. Storing warm muffins in a sealed container can trap condensation and make them soggy.

These easy Air Fryer Pumpkin Cupcakes are a fantastic way to enjoy pumpkin season with almost no effort. With just cake mix and pumpkin puree, you can have soft, moist, delicious pumpkin muffins ready in minutes. They are perfect for breakfast, afternoon snacks, lunchboxes, or a simple fall dessert