Instant Pot Pumpkin Bites
Baked Goods, Desserts
Ingredients
Cream Cheese Filling:
4 oz cream cheese softened
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
Pumpkin Bites:
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
Directions
In a small mixing bowl, stir together the cream cheese, sugar, and vanilla. Set aside.
In a large mixing bowl, whisk together the pumpkin, egg, brown sugar, milk, honey, vegetable oil, cinnamon, and vanilla.
Add the baking powder, baking soda, salt, and flour, then stir just until combined.
Spray the inside of the silicone molds and lids generously with non stick cooking spray.
Add half of the pumpkin batter to the molds, then top with the cream cheese mixture.
Top with the remaining pumpkin batter. Use a toothpick or skewer to swirl the batter and filling.
Add 1 cup of water to the Instant Pot.
Top the molds with silicone lids, or foil (tightly), then stack them on a trivet in the Instant Pot.
Cook on High Pressure for 10 minutes, then Natural Pressure Release for additional 10 minutes.
Release any additional pressure and remove the Pumpkin Bites by lifting the trivet out of Instant Pot.
Turn the pumpkin bites out onto a plate for serving.
Nutrition
Calories: 106 kcal
Saturated Fat 3g
Cholesterol 21mg
Sodium 94mg
Potassium 63mg
Carbohydrates 15g
Fiber 1g
Protein 2g
Vitamin C 1mg
Calcium 26mg
Iron 1mg