Description
Deliciously moist and flavorful Instant Pot Pumpkin Bites with a creamy cream cheese filling, topped with a sweet glaze. These bite-sized treats combine warm pumpkin spice and pumpkin puree with a soft cream cheese center, all cooked quickly and effortlessly in an Instant Pot. Perfect for fall gatherings or a cozy dessert.
Ingredients
Pumpkin Bites Batter
- 1/2 cup canned pumpkin puree
- 1 egg (room temperature)
- 1/4 cup brown sugar (packed)
- 2 tablespoons milk
- 2 tablespoons honey (or maple syrup)
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon pumpkin spice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
Cream Cheese Filling
- 4 oz cream cheese (softened)
- 2 tablespoons sugar
- 1/4 teaspoon pure vanilla extract
Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Prepare the cream cheese filling: In a small mixing bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth. Set aside.
- Mix the pumpkin batter: In a large mixing bowl, whisk together pumpkin puree, egg, brown sugar, milk, honey (or maple syrup), vegetable oil, pumpkin spice, and vanilla extract until well combined.
- Add dry ingredients: Add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Stir gently just until everything is combined, avoiding overmixing.
- Prepare the molds: Lightly spray the inside of silicone molds and their lids with non-stick cooking spray to prevent sticking.
- Assemble pumpkin bites: Fill each mold halfway with the pumpkin batter. Add dollops of the cream cheese filling on top of the batter in each mold. Then, carefully cover the cream cheese with the remaining pumpkin batter. Use a toothpick to swirl the batter and filling together gently for a marbled effect.
- Set up Instant Pot: Cover the silicone molds with their lids and stack them securely on a trivet. Pour 1 cup of water into the Instant Pot inner pot. Lower the trivet holding the molds into the Instant Pot.
- Pressure cook: Lock the Instant Pot lid into place and set the Pressure Release Valve to sealing. Pressure cook on High Pressure for 10 minutes.
- Natural pressure release: Allow the Instant Pot to naturally release pressure for 10 minutes after cooking.
- Release remaining pressure: Carefully release any remaining pressure manually by turning the valve to venting, then unlock and remove the lid.
- Remove and cool: Lift the trivet out of the Instant Pot, remove the silicone molds, and let the pumpkin bites cool inside the molds for 10 minutes. After cooling, carefully turn the pumpkin bites out onto a serving plate.
- Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and milk until smooth and pourable.
- Glaze and serve: Once the pumpkin bites are completely cooled, drizzle or spread the glaze over them. Serve and enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling.
- If you prefer, maple syrup can be replaced with honey in both the batter and glaze.
- Use silicone molds that fit comfortably in your Instant Pot for best results.
- Do not overfill the molds to prevent batter from spilling during cooking.
- Store leftover pumpkin bites in an airtight container in the refrigerator for up to 3 days.
- Allow the pumpkin bites to cool completely before glazing to avoid melting the glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
