Gluten-Free Air Fryer Pumpkin Spice Cupcakes
Soft, spiced cupcakes made with pumpkin puree and cake mix, cooked quickly in an air fryer for convenience. The warm pumpkin pie spice and tender crumb pair perfectly with rich cream cheese frosting enhanced with cinnamon. These treats capture classic fall flavors and work wonderfully for autumn gatherings, bake sales, or weeknight desserts when you want homemade taste without the long oven time.
Ingredients
Instructions
- 1
Line muffin tins with cupcake liners and spray lightly with vegetable spray
- 2
Combine all cupcake ingredients in stand mixer bowl or large mixing bowl
- 3
Mix on low speed for 30 seconds, then medium speed for 2 minutes, scraping sides and bottom
- 4
Fill muffin tins 3/4 full using ice cream scoop
- 5
Air fry at 320 degrees F for 10 to 12 minutes until toothpick comes out clean
- 6
Cool completely before icing
- 7
Mix cream cheese icing with cinnamon in bowl using spatula
- 8
Transfer icing to piping bag with star tip or cut corner of plastic bag
- 9
Refrigerate icing 5 minutes if too thin
- 10
Pipe icing in circles from outside edge to center on each cupcake
Tips
Spray cupcake liners to prevent sticking even with paper liners
Use ice cream scoop for evenly sized cupcakes that bake uniformly
Refrigerate icing briefly if too soft for clean piping lines
Good to Know
Store covered at room temperature up to 3 days or refrigerated up to 1 week
Cupcakes can be baked 1 day ahead and frosted before serving
Best at room temperature, serve within 2 hours if frosted
Common Mistakes
Don't overfill tins to avoid overflow and uneven cooking
Cool completely before frosting or icing will melt
Substitutions
adds extra spice separately
can control sweetness
FAQ
Can I use regular oven instead of air fryer?
Yes, bake at 350°F for 18-22 minutes in conventional oven until toothpick comes out clean.
What if I don't have pumpkin pie spice?
Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and pinch of cloves as substitute.
How long do these cupcakes keep?
Store covered at room temperature 3 days or refrigerated up to 1 week for best quality.