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Instant Pot Pumpkin Bites

Instant Pot Pumpkin Bites - featured image
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Deliciously moist and tender pumpkin bites with a creamy cream cheese filling, made easily in your Instant Pot.

Ingredients

Scale
  • 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
  • 4 oz cream cheese softened
  • 2 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  1. In a small mixing bowl, beat together the softened cream cheese, 2 tablespoons sugar, and 1/4 teaspoon pure vanilla extract until smooth.
  2. Set the cream cheese filling aside.
  3. In a large mixing bowl, whisk together the pumpkin puree, room temperature egg, packed brown sugar, 2 tablespoons milk, honey or maple syrup, vegetable oil, pumpkin spice, and 1 teaspoon pure vanilla extract.
  4. Add the baking powder, baking soda, and salt to the wet ingredients.
  5. Add the all-purpose flour to the mixture.
  6. Stir the batter just until all ingredients are combined and no dry streaks of flour remain.
  7. Spray the inside of silicone molds and their lids with non-stick cooking spray.
  8. Spoon half of the pumpkin batter into the prepared silicone molds, filling each mold only halfway.
  9. Place dollops of the reserved cream cheese mixture on top of the batter in each mold.
  10. Top the cream cheese mixture with the remaining pumpkin batter.
  11. Using a toothpick, gently swirl the batter and filling together in each mold to create a marbled effect.
  12. Cover the filled molds with their lids.
  13. Stack the covered molds on a trivet.
  14. Pour 1 cup of water into your Instant Pot liner.
  15. Carefully lower the trivet with the stacked molds into the Instant Pot.
  16. Lock the Instant Pot lid into place.
  17. Set the Pressure Release Valve to the 'sealing' position.
  18. Select the 'Pressure Cook' or 'Manual' setting and set the cooking time to 10 minutes on High Pressure.
  19. Once cooking is complete, allow a Natural Pressure Release for 10 minutes.
  20. After 10 minutes of natural release, carefully release any remaining pressure by turning the valve to 'venting'.
  21. Remove the molds from the Instant Pot by lifting the trivet.
  22. Allow the pumpkin bites to cool in the molds for 10 minutes.
  23. After 10 minutes, carefully turn the pumpkin bites out onto a plate.
  24. Let the pumpkin bites cool completely before glazing.
  25. While the bites are cooling, prepare the glaze: in a bowl, whisk together the powdered sugar, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and 1 tablespoon milk until smooth.
  26. Once the pumpkin bites are completely cooled, drizzle or spread the prepared glaze over them.
  27. Serve immediately and enjoy!

Notes

Ensure your cream cheese is very soft for a smooth filling.
Do not overmix the batter once flour is added to keep the bites tender.
Allow the full 10-minute natural pressure release for best texture.
Cool the bites completely before glazing to prevent the glaze from melting.

Find it online: https://sweetcraftrecipes.com/instant-pot-pumpkin-bites/