Instant Pot Pumpkin Bites [Video]
Last updated on October 27th, 2021 at 05:39 pm
Instant Pot Pumpkin Bites are a delightful treat for any holiday meal with the delicious pumpkin flavor and yummy cream cheese filling. They are super easy to make with this great recipe and the cook time is much faster than in the oven.
If you are looking for more air fryer recipes to try. Our savory Instant Pot Egg Bites are simply amazing. Also, if you would rather make an entrée in your pot, try this hearty Instant Pot Mongolian Beef or our sweet and tangy Instant Pot Orange Chicken.
Whether you are preparing a big holiday meal or just a simple dinner for two, these pumpkin bites are a perfect dessert. Not too sweet with just enough creamy sweetness to make them delectable without taking away from the pumpkin taste. For more fall flavors, try our homemade pumpkin pie or pumpkin pie dip.
Pressure cooker pumpkin bites are the perfect pick me up snack or tiny dessert. Kids love these, so you can easily involve them in the cooking process. We like how they are individually pornioned, and make the perfect sweet bite.
The glaze is optional, you can skip it, or make it with some maple syrup and butter rum flavoring to an extra fall themed dessert.
This is an easy recipe but for the step-by-step instructions and exact measurements, scroll down to our printable recipe card. Here are the basic ingredients you will need:
For the pumpkin batter:
- Canned pumpkin: Or you could use homemade pumpkin puree.
- Vanilla extract: Pure vanilla is best.
- Vegetable oil: You can also use canola or sunflower oil.
- Honey: Pure honey.
- Milk: Whole milk works best for this.
- Brown sugar: Light or dark will work.
- Egg: Large, at room temperature.
- Pumpkin pie spice
- Baking powder and soda
- All-purpose flour
For the filling:
- Cream cheese: Softened, at room temperature.
- Vanilla extract: Pure vanilla is best.
- Sugar: Granulated white sugar.
How do you make instant pot pumpkin bites?
- Make the filling: First, combine the filling ingredients in a small bowl and set aside.
- Whisk: Next, in a large bowl, whisk vanilla, spices, oil, honey, milk, brown sugar, egg, and pumpkin.
- Combine: After, add the flour, salt, baking soda, and baking powder, stirring just until it is combined.
- Prepare: Then, spray the silicone egg bite molds with cooking spray.
- Fill: Immediately, add half of the batter to the molds, then the cream cheese filling before the rest of the batter.
- Swirl: Using a toothpick, stir the batter and filling together a bit.
- Cover: Next, cover egg molds and stack them onto the trivet, pouring one cup water to the bottom of the pot.
- Lock and set: Then, lock the lid and set the valve to seal before setting it to cook for 10 minutes on high pressure.
- Release: Then, set the pot on natural release for 10 minutes before letting out the rest of the pressure on quick release.
- Remove: Last, remove the trivet from the pot and let the molds sit for five minutes.
- Serve: Finally, turn out the pumpkin bites onto a plate to serve.
- Heavy cream: Use heavy cream or sour cream instead of milk for a creamier texture.
- Make it fruity: Alternatively, add orange, banana, or lemon extract for a fruity flavor.
- Chocolatey: Also, to make your pumpkin bites chocolatey, add semisweet chocolate chips to the batter or the filling.
- White chocolate: Similarly, you could also use white chocolate chips.
How to serve:
All things pumpkin are popular during the holiday season but you don’t have to wait until fall to serve these delicious little bites. These sweet pumpkin desserts can be enjoyed any time of the year. Here are a few more serving ideas you might like:
- Put a small dab of jelly or preserves on top of each pumpkin bite.
- Similarly, you could also add a bit of this creamy homemade whipped cream.
- Make tiny pumpkin pies by adding a teaspoon of crumbled graham crackers to the mold before cooking.
- Similar to the graham cracker crust, you can also try gingersnap crust by grinding up gingersnap cookies in your food processor.
- This also makes a perfect dessert for your holiday roasted turkey.
Frequently asked questions
What is an instant pot?
An instant pot is a fast and easy way to prepare all sorts of foods from main entrées to desserts. The pot is similar to an old-fashioned pressure cooker that you use on the stovetop only these are safer and more efficient. It is an electric pressure cooker, more or less, that cooks with steam that is trapped in the pot under high pressure.
Actually, you can use an instant pot for more than just a fast cooked meal. It can also sauté, steam, keep warm, slow cook, and it is a great rice cooker. It can even make yogurt.
In fact, in a good-sized pot, you can even use a springform pan, cupcake molds, and other dishes. Another great way to use your pot is as a canning tool. Water bath canning in mason jars just like they used to do with a pressure cooker only easier. Next time you want to do some canning, just grab the pot.
Is pumpkin healthy?
One cup of fresh pumpkin provides quite a few vitamins and a large percentage of your daily value of certain nutrients and minerals. For example, you get over 200% of your daily value of vitamin A, 37% of vitamin K, 28% of copper, and 22% of vitamin E.
In addition, pumpkin has 18% of your daily value of iron, 13% of magnesium, and 10% of riboflavin, vitamin B6, vitamin C, and potassium. With all of these, pumpkin improves your immunity, eye health, skin texture, cardiovascular system, and even increases your metabolism.
How do I make my own pumpkin spice?
Making your own homemade pumpkin spice is easy and takes just a few minutes. You probably already have what you need in your spice rack or kitchen cabinet. Just mix four teaspoons of cinnamon, two of ginger, one of cloves, and ½ of nutmeg. That’s it! Now you can use this spice for all of your instant pot recipes that call for pumpkin spice.
How to store leftovers:
- Store: After letting the pumpkin pie bites cool down to room temperature, you can put them in your fridge in an airtight container. They will be good for up to three days.
- Freeze: If you have a lot of leftovers, wrap them in parchment paper, put them in a freezer bag, and stash them in your freezer where they will stay fresh for about three months.
- Thaw: Remember to thaw these in the refrigerator overnight before serving or reheating.
- Reheat: These can be eaten cold or heated in the microwave for about 30 seconds.
More Pumpkin Recipes:
- If you do not have a silicone lid for your molds that are safe for the instant pot, use aluminum foil instead.
- For a more doughy and gooey taste, cook for 8 minutes and then let them sit for 10 minutes.
- If you want your bites to be more solid in the middle, let them cool completely. You could even put them in the fridge for about 20 minutes.
- To prevent too much moisture from forming, put a paper towel over the mold before the aluminum foil.
- Always add one cup of water to the pot when cooking to make the steam.
Instant Pot Pumpkin Bites
- 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
- 1 1/2 cups powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- In a small mixing bowl, beat together the filling ingredients and set them aside.
- In a large mixing bowl, whisk together pumpkin puree, egg, brown sugar, milk, honey, vegetable oil, pumpkin spice, and vanilla.
- Add baking powder, baking soda, salt, and flour. Stir just until combined.
- Spray inside of silicone molds and the lids with non-stick cooking spray.
- Add half of the pumpkin batter to the molds, filling them only halfway, then top with dollops of the cream cheese mixture. Top with the remaining pumpkin batter. Using a toothpick swirl the batter and filling.
- Cover the molds with the lids and stack them on a trivet.
- Add 1 cup of water to Instant Pot, then lower the trivet with the molds into the IP.
- Lock lid into place and set Pressure Release Valve to sealing.
- Pressure cook on High Pressure for 10 minutes, then let Natural Pressure Release for 10 minutes.
- Release the remaining pressure and remove the molds by lifting the trivet out of the IP.
- Cool for 10 minutes in the molds and after that turn the pumpkin bites out onto a plate for serving.
- Mix the glaze ingredients in a bowl until smooth.
- Once completely cooled cover with the glaze and serve.
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