If you love the soft taste of pumpkin and the crunchiness of walnuts, this recipe is just what you need. Pumpkin and walnut muffins in the air fryer are an authentic autumn treat that combines the delicacy of pumpkin with the crunchiness of walnuts, creating a perfect pairing. Easy and quick to prepare, these muffins are ideal for a healthy and tasty breakfast or as a snack to accompany tea. The air fryer, with its quick and even cooking, allows you to get fluffy muffins without having to turn on the oven. Ready to find out how to prepare these delicious muffins?
And here are more tasty muffins to try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Air frying
- Cuisine: Italian
Ingredients
- 7 oz pumpkin (cleaned)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2/3 cup sunflower oil
- 1 egg
- 2 tsp baking powder
- Half tsp ground cinnamon
- 1/2 cup walnuts (chopped)
Tools
- 1 Air Fryer
- 1 Spatula
- Cupcake Liners
- 1 Hand Whisk
Steps
To prepare the pumpkin muffins in the air fryer, start by peeling the pumpkin, wash it, dry it carefully, and cut it into cubes. On a cutting board, roughly chop the walnuts with a knife and set aside.
Place the pumpkin and oil in the bowl of the blender (or food processor) and blend everything until you get a smooth and homogeneous puree.
In a bowl, beat the egg with the sugar using a hand whisk or electric mixer, until you get a smooth and homogeneous mixture. Add the pumpkin puree and mix well. Sift together the flour and baking powder, then add the cinnamon and chopped walnuts (keep some aside for decoration). Mix everything until you get a lump-free batter.
Take the aluminum molds, butter and flour them, then fill them with 3/4 of the batter. Alternatively, you can line the aluminum molds with paper liners.
Decorate the muffins with a few chopped walnuts. Insert the molds into the air fryer basket (in my case, a fryer with a capacity of 6 liters was used) and cook at 329°F for 12 minutes. Then, lower the temperature to 311°F and cook for another 3-4 minutes.
To make sure they are cooked, do the toothpick test, insert it in the center of the muffin, and when you pull it out, it should come out dry. If necessary, extend the cooking for another 2-3 minutes at 311°F.
Once cooked, let the muffins cool on a rack. When they have cooled down, you can enjoy them. If desired, you can sprinkle them with powdered sugar.
Storage and Tips
Pumpkin and walnut muffins in the air fryer can be stored for 3/4 days in an airtight container.
You can replace the cinnamon with half a vial of vanilla flavoring. Also, all-purpose flour can be partially replaced with almond flour (80 grams).
