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.