Instructions

• Preheat your air fryer to 320°F (160°C) for 5 minutes.
• Mix all the dry ingredients: flour, baking powder, baking soda, pumpkin spice, and salt in a bowl.
• In another bowl, whisk together sugar, oil, egg, yogurt, pumpkin puree, water, and vanilla extract until smooth.
• Fold the dry ingredients into the wet ingredients gently, being careful not to overmix.
• Grease or line a 7-inch round cake pan with parchment paper and add the batter, smoothing the top.
• Combine streusel ingredients with a fork until crumbly. Sprinkle evenly over the batter and press gently.
• Place the cake pan in the air fryer basket, air fry at 320°F (160°C) for 30 minutes. Test with toothpick for doneness.
• Remove from air fryer and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Wrap cooled leftovers in plastic or beeswax wrap. Store at room temp 2 days, fridge up to 4 days, or freeze up to 3 months.
• Reheat gently in microwave or air fryer and always bring to room temp before serving.