Gluten Free Eggless Dairy Free Pumpkin Cupcakes In Air Fryer
These Super Moist Pumpkin Cupcakes are super easy to make in the air fryer.
Ingredients
- 1/2 cup (100 g) Superfine (granulated) Sugar
- 1/2 cup (120 ml) Water, room temperature
- 3 Tbsp (45 ml) Vegetable Oil
- 1 tsp (5 ml) White Vinegar
- 1/4 cup (75 ml) Pumpkin Puree (canned)
- 1 cup (140 g) Gluten-Free Flour (Ardent Mills Gluten Free Flour All Purpose Flour, not sponsored)
- 1 tsp (4 g) Baking Powder
- 1/4 tsp (1 g) Baking Soda
- 1 tsp (2.5 g) Cinnamon Powder
Instructions
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil, vinegar and pumpkin puree. Mix well.
- Sift in flour, baking powder, baking soda and cinnamon powder. Mix well for at least 1-2 minutes, allowing the gluten free flour to hydrate.
- Spoon batter into cupcake molds.
- Preheat air fryer at 350oF (180oC) for 3 minutes. Air Fryer cupcakes at 350oF (180oC) for 3 minutes. Then lower to 325oF (160oC) and air fry for 10 minutes.
- Then transfer cupcakes to wire rack to cool down completely.
