Instant Pot Pumpkin Bites

Why You’ll Love This Recipe

• Effortless and fun The Instant Pot and egg-bite molds handle the heavy lifting, delivering a cozy dessert with minimal fuss.
• Perfect fall treat Rich pumpkin flavor meets creamy cheesecake in a snackable bite that feels indulgent but not overwhelming.
• Highly customizable Choose to include a gingersnap crust, add chocolate chips, or dust with powdered sugar to tailor the sweetness and spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese filling:

• Cream cheese (softened)
• Granulated sugar
• Vanilla extract

Pumpkin bite batter:

• Canned pumpkin puree
• Egg
• Vegetable oil
• Milk
• Honey
• Brown sugar
• Pumpkin pie spice
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Non-stick cooking spray
• Powdered sugar (for garnish)

Directions

1. Whisk together the cream cheese, sugar, and vanilla for the filling. Set aside.
2. In another bowl, mix together the pumpkin puree, egg, oil, milk, honey, brown sugar, pumpkin pie spice, and vanilla. Stir in the flour, baking powder, baking soda, and salt until just combined avoid overmixing.
3. Spray silicone egg-bite molds with cooking spray. Spoon half the batter into each cup, add in a dollop of cream cheese mixture, then cover with the remaining batter. Swirl lightly with a toothpick.
4. Cover molds with silicone lids or loosely with foil if you don’t have lids and place them on the Instant Pot trivet.
5. Add 1 cup of water to the Instant Pot, place the trivet with molds inside, seal the lid, and pressure cook on High for 10 minutes.
6. Allow a natural pressure release for 10 minutes, then release any remaining pressure manually. Carefully remove the molds and invert bites onto a plate.
7. Dust with powdered sugar before serving.

Servings and timing

• Servings: About 14 bites
• Prep time: 10 minutes
• Cook time: 10 minutes under pressure, plus 10 minutes natural release total ~30 minutes

Variations

• Chocolate indulgence: Fold in chocolate chips to the batter for extra decadence.
• Crusty upgrade: Press a gingersnap crust in the bottom of each mold before pouring batter for added texture and spice.
• Festive finish: Swap powdered sugar topping for a swirl of whipped cream and a sprinkle of cinnamon for a holiday-ready bite.

Storage/Reheating

• Storage: Once cooled, store in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap or containerize for the freezer bites keep well for up to 3 months, then thaw before enjoying.
• Reheating: Warm briefly in the microwave or enjoy chilled it’s tasty either way.

FAQs

1. Can I skip the cream-cheese swirl?

Yes you can omit the swirl for a simpler pumpkin bite, but the cream cheese adds a lovely creamy surprise.

2. Do I need lids for the molds?

Preferably yes silicone lids help keep condensation off the tops. If you don’t have them, cover with foil instead.

3. What if I don’t have pumpkin pie spice?

You can blend your own with cinnamon, nutmeg, ginger, and cloves about 1 teaspoon in total.

4. Can I make a gluten-free version?

Yes replace all-purpose flour with a gluten-free blend that measures 1:1 for baking.

5. Do I have to use an egg-bite mold?

It’s ideal these molds create the right portion size and texture. Alternatives may require different timing and may not yield the same result.

6. Why do I need to do a natural pressure release?

Natural release helps the bites cook through gently and avoids deflating the gooey center.

7. Can I make this without an Instant Pot?

Yes bake as mini muffins in a conventional oven at 350 °F until a toothpick comes out clean, though baking times will differ.

8. Can I halve the recipe?

Absolutely just halve ingredients and bake in one mold or batch.

9. Are they very sweet?

They’re moderately sweet balanced by pumpkin and a touch of spices; you can reduce sugar if preferred.

10. How do I keep them from becoming soggy?

Ensure the molds are well covered during cooking to prevent steam droplets from falling into the batter.

Conclusion

Instant Pot Pumpkin Bites are a perfect bite-sized dessert that combine warm spices, pumpkin, and creamy cheesecake in a fuss-free format. Ready in about 30 minutes, they’re an ideal fall treat whether for a cozy snack, holiday platter, or make-ahead dessert option. Let me know if you’d like tips on adapting or pairing them with beverages!

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