Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup brown sugar (light or dark)
- ¼ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
Optional for topping:
- Cream cheese glaze or powdered sugar
Instructions:
- Preheat Air Fryer to 320°F (160°C) for 3–5 minutes.
- Mix Wet Ingredients: In a bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Mix Dry Ingredients: In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine: Gradually mix the dry ingredients into the wet until just combined—do not overmix.
- Prepare the Pan: Grease a 6-inch round or square baking pan (or use parchment). Pour the batter in and level the top.
- Air Fry: Place the pan in the air fryer basket. Cook at 320°F (160°C) for 30–35 minutes, or until a toothpick comes out clean.
- Cool & Serve: Let cool in the pan for 10 minutes, then remove and let cool completely. Dust with powdered sugar or drizzle with glaze.
