This Air Fryer Pumpkin Cake is incredibly moist, delicious, and so easy to whip up for any occasion. It’s the ultimate comfort food dessert that brings warmth to your kitchen. Let’s get baking!
Ingredients for Air Fryer Pumpkin Cake:
- 1/2 cup granulated sugar;
- 1/4 cup light brown sugar;
- 2 large eggs;
- 1/2 cup vegetable oil;
- 1 cup canned pumpkin puree;
- 1 1/4 cups all-purpose flour;
- 1/2 tsp baking soda;
- 1 tsp baking powder;
- 1 pinch of salt;
- 1 tsp ground cinnamon;
- 1/2 tsp ground nutmeg;
- 1/2 cup chopped walnuts;
How to Make Air Fryer Pumpkin Cake:
- In a large bowl, whisk together the sugars, eggs, vegetable oil, and pumpkin puree until well combined;
- Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg;
- Mix well until the batter is smooth;
- Pour the batter into an air fryer-safe baking pan;
- Air fry at 350°F (180°C) for about 35 to 40 minutes;
- Once baked, let it cool for 15 minutes before removing from the pan;
- Serve with a dollop of cream cheese frosting or whipped cream for an extra treat!
Baking Tip:
If you don’t have an air fryer, no worries! You can bake this recipe in a conventional oven by following the same steps.
Did You Know?
Pumpkins are grown all over the world for a variety of reasons, from agricultural purposes (like animal feed) to commercial and ornamental sales. Of the seven continents, only Antarctica is unable to grow pumpkins. The traditional American pumpkin used for Halloween is the Connecticut Field variety (Source: Wikipedia).
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