Vegan Gluten-Free Pumpkin Cupcakes In Air Fryer
These vegan gluten-free pumpkin cupcakes bake up in the air fryer for a quicker, lighter result. Soft, moist, and warmly spiced with cinnamon, they use pumpkin puree and gluten-free flour so everyone can enjoy them: vegan, eggless, dairy-free, and gluten-free all at once. The air fryer bakes them in just about 15 minutes, and the result is a perfectly fluffy little cupcake every time. Also try my Gluten-Free Pumpkin Pancakes, Vegan Pumpkin Cookies, or Vegan Pumpkin Pie.
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.
