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Pumpkin Cupcakes
Makes 12 cupcakes
1 cup all-purpose our, sifted
2 teaspoons pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup sugar
1 stick unsalted butter, room temperature
½ cup pumpkin puree, fresh or canned
1½ teaspoon vanilla extract
2 large eggs
Maple Cream Cheese Icing (next page)
1. Sift together the our, pie spice, baking powder and salt, set aside.
2. With a hand or stand mixer, cream the sugar and butter together until
light and uffy, about 3 minutes.
3. Add the pumpkin puree, vanilla and eggs, and mix until smooth and
creamy.
4. Slowly add the dry ingredients, mixing until incorporated.
5. Line each silicone mufn cup with a parchment cupcake liner.
6. Fill each cupcake liner ⅔ of the way.
7. Place the mufns cups in the AIR FRYER basket, 4 at a time.
8. Set temperature to 350 degrees and time to 12 minutes.
9. To check for doneness, insert a toothpick in the center of one cup-
cake. If it comes out clean, it is cooked through.
10. Remove cupcakes to a rack to cool and repeat with the remaining
cupcakes.
11. Cover with Maple Cream Cheese Icing, and sprinkle with brown
sugar, if desired.
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