Instant Pot Pumpkin Bites – homemade pumpkin muffin bites with a sprinkle of cinnamon and a swirl of cream cheese.
Instant Pot Pumpkin Bites
Adapted from my favorite Pumpkin Cream Cheese Muffins, these Pumpkin Bites are the perfect fall treat for cooking up in the Instant Pot. I have made these several times in the past two weeks to perfect the recipe, and each time, my family has snatched them up while still hot. The pumpkin bread is soft and flavorful and the cream cheese filling is a delicious contrast.
You may also like the Instant Pot Pumpkin Churro Bites made with the same silicone molds.
- Silicone Molds and Trivet
- 6 Qt Instant Pot
- Toothpick or Skewer
- Nonstick Cooking Spray
How to Make Instant Pot Pumpkin Bites
- In small bowl, combine ingredients for cream cheese filling.
- In a larger bowl, combine ingredients for pumpkin batter.
- Spray insides of silicone molds with nonstick cooking spray, then spray inside of silicone lids.
- If you don’t have silicone covers, cover molds tightly with foil.
- Divide half of batter into mold, add cream cheese filling, then top with remaining pumpkin batter.
- Swirl pumpkin bites batter and cream cheese filling using toothpick or skewer.
- Add one cup of water to Instant Pot, then stack molds on trivet and place in Instant Pot.
- Cook on High Pressure for 10 minutes, followed by 10 minutes of Natural Pressure Release.
More Instant Pot Recipes
- Instant Pot Mexican Rice
- Instant Pot Stuffed Shells
- Instant Pot Barbacoa Beef
- Instant Pot Mac & Cheese
If you make this recipe, I’d love for you to tag me on Instagram at @no2pencilblog
- 4 oz cream cheese softened
- 2 tablespoons sugar
- 1/4 teaspoon pure vanilla extract
- 1/2 cup canned pumpkin
- 1 egg
- 1/4 cup golden brown sugar
- 2 tablespoons milk
- 2 tablespoons honey
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon cinnamon or pumpkin pie 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
In a small mixing bowl, stir together cream cheese, sugar, and vanilla and set aside.
In a large mixing bowl, whisk together pumpkin, egg, brown sugar, milk, honey, vegetable oil, cinnamon, and vanilla. Add baking powder, baking soda, salt, and flour and stir just until combined.
Spray inside of silicone molds and lids generously with non stick cooking spray.
Add half of pumpkin batter to molds, then top with cream cheese mixture. Top with remaining pumpkin batter. Use a toothpick or skewer to swirl batter and filling.
Top silicone molds with silicone lids and stack on trivet. Add 1 cup of water to Instant Pot, then lower trivet into Instant Pot. Lock lid into place and set Pressure Release Valve to sealing.
Cook in Instant Pot on High Pressure for 10 minutes, then let Natural Pressure Release for additional 10 minutes.
Release additional pressure and remove Pumpkin Bites by lifting trivet out of Instant Pot. Turn pumpkin bites out onto plate for serving.
If you do not have pressure cooker safe lids for molds, cover tightly with foil instead.
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
Yum!! My new fave!
Yummo! These little bites are the perfect way to welcome fall!
These are incredible ! One of the best recipes ever and so easy to make !!!
OK….these are AMAZING. And dangerous – I may have eaten more than I intended to, lol.
What if you only have one mild? Does the cooking time change? They look so yummy!
I would try the same cooking time.
What would the alternative instructions be if we don’t have an instapot? These look delicious, and I want to make them so badly!!
Hi Erica! I would try the pumpkin cream cheese muffins linked at the top of the post.
Will the cooking times & amount of water be different for the 8 quart instant pot? Can’t wait to make them, thanks!
I haven’t tested it in an 8 quart, but I would start with the same cooking time and water amount.
Mine turned out really soggy! Flavor was good, but consistency was off. It was my first time making something like this. Ideas of what I did wrong? 😔
Hi Catherine! Did you use silicone lids or foil to cover? It sounds like water got in the molds.
It sounds like water may have gotten into the bites. If that was the case, try using tightly wrapped foil.
Hi…it says half a can of pumpkin. What size can in this?
Hi Sharon! The recipe calls for 1/2 cup of pumpkin.
Have you tried them with GF flour?
I haven’t! If I was gluten-free, I would try the King Arthur brand first since it is pretty reliable.
I saw this recipe and immediately got on Amazon and ordered the silicone molds. They arrived two days later and I made my first batch that night. They were gone by the next morning. That was 3 days ago. Second batch is in my instant pot right now. LOL These are DELICIOUS little bites of heaven!! Thanks for the recipe!
Just like pictured! And way cheaper than buying at Starbucks 😊. I made with a high quality gluten free flour and it turned out just as described- such a win for gluten free baking.
I love them, my 5 year old loves them and they are soooo easy to make.
Quick, easy and delicious. I made these yesterday and my family devoured them, so I made them again today. They’ll be gone by this evening. A winning recipe.