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Gluten Free Eggless Dairy Free Pumpkin Cupcakes In Air Fryer

These Super Moist Pumpkin Cupcakes are super easy to make in the air fryer.
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Servings 5 Cupcakes

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.

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