Instant Pot Pumpkin Bites are full of the flavours of fall.  This gluten free pressure cooker muffin variation, is loaded with pumpkin, spices and a surprise center if you choose that option.

This quick and easy recipe yields 14 snack size Bites.

Instant Pot Pumpkin Bites provide a tasty snack with a hot drink or grab one on the go!

Add a chocolate caramel center, if you choose, for a pleasant surprise and an added burst of flavour.  I used Nestle Rolo Candies.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make Instant Pot Pumpkin Bites I dumped some granulated sugar and margarine into a mixing bowl.

Then I used an electric hand mixer to beat them together until they were creamy.

Once the margarine and sugar were well mixed I added in 2 large eggs.

I used the electric hand mixer again to beat in the eggs until the batter was creamy.

Then I spooned in some pure pumpkin puree.

I stirred in the pumpkin puree with a large wooden spoon before dumping in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.

Then I measured in some baking powder, ground cinnamon, ground ginger, nutmeg, cloves and a bit of salt.

I used the large wooden spoon to stir in all the dry ingredients just until they were incorporated.

Next I sprayed two silicone egg bite molds with cooking spray.

Then I scooped batter in until they were half full.  If you are not adding in a candy center of regular Nestle Rolo candies you can fill almost to the top.

I decided to add Rolo candies to my Pumpkin Bites as a surprise centre.  

I pushed the candies down into the batter and then covered them with more of the batter to almost the top of the mold.

Once all the batter was in the molds I covered one with my silicone lid and sprayed tinfoil with cooking spray to tightly cover the other mold.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I removed the lid and carefully lifted out the trivet and egg bite molds.  Then I removed the tinfoil and silicone lid.

After the Pumpkin Bites had cooled in the molds for about 10 minutes I inverted them onto a cooling rack to finish cooling.

Instant Pot Pumpkin Bites can be enjoyed any time of the year, but really hit the spot as we enjoy this fall weather, with their pumpkin flavour and warm spices!

Take these tasty bites to the next level by hiding a Nestle Rolo candy in the centre of each one.

However you choose to make these Instant Pot Pumpkin Bites young and old alike will enjoy every mouthful!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some other “Bite” recipes you may enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Instant Pot Pumpkin Bites:

• 3/4 cup granulated sugar
• 1/2 cup margarine
• 2 eggs, large
• 2/3 cup pure pumpkin puree
• 1 3/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1 1/2 cup water for Pot
  Optional:
• 14 Nestle Rolo regular candies

How to Make Instant Pot Pumpkin Bites:

1. Spray slicone egg molds with cooking spray.
2. Cream together the granulated sugar and margarine using an electric hand mixer.
3. Add in the 2 eggs and beat with the electric hand mixer until light and fluffy.
4. Stir in the pumpkin puree.
5. Spoon the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour into a measuring cup and then pour it into the batter.
6. Measure in the baking powder, cinnamon, ginger, nutmeg, cloves and salt. Use a large spoon to stir in these ingredients.
7. Scoop batter into prepared silicone egg molds until almost full if not using the Rolo candies.
8. If using Rolo candies only fill half way and then press a candy into the batter before filling with more batter.
9. Cover egg molds with silicone lids or spray tinfoil with cooking spray and cover egg molds tightly.
10. Pour 1 1/2 cups water into the Instant Pot.
11. Stack egg molds on top of a trivet in the Instant Pot.
12. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.
13. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
14. Remove the lid and carefully lift out the trivet holding the egg bite molds.
15. Immediately remove the lid or tinfoil and let the Bites cool in the molds for about 10 minutes.
16. After 10 minutes invert onto a cooling rack.
17. Serve and enjoy!

FAQS:

How do I store instant pot Pumpkin bites?

Storing Instant Pot Pumpkin Bites, or any type of pumpkin-based treats, is relatively straightforward. Here’s how you can store them to keep them fresh and tasty:

1. Allow Them to Cool: After cooking your Instant Pot Pumpkin Bites, let them cool down to room temperature before attempting to store them. This helps prevent condensation and moisture buildup in the storage container.
2. Store in an Airtight Container: Transfer the pumpkin bites to an airtight container. Use a container that’s just the right size to minimize empty space, as too much air can cause them to dry out.
3. Layer with Parchment Paper: To prevent the pumpkin bites from sticking together or becoming mushy, you can layer them with parchment paper in the container. This is especially helpful if they are sticky or coated with icing.
4. Refrigeration: If you plan to consume them within a few days, you can store them at room temperature. However, for longer storage, it’s best to refrigerate them. Pumpkin-based desserts tend to spoil faster if left at room temperature due to their moisture content. In the refrigerator, they can last up to a week.
5. Prevent Odor Transfer: Store the pumpkin bites away from strong-smelling foods, as they can easily absorb odors. You can use an airtight container to minimize odor transfer.
6. Enjoy: Before serving, you can sprinkle them with a bit of powdered sugar or cinnamon for extra flavor.

Properly storing your Instant Pot Pumpkin Bites will help maintain their taste and texture over time. Remember to use airtight containers, refrigerate them as needed, and take steps to prevent moisture or odor transfer for the best results.

Can I freeze instant pot pumpkin bites?

Yes, you can freeze Instant Pot pumpkin bites. Freezing is a great way to preserve them for longer periods. Here’s how to do it:

1. Allow the pumpkin bites to cool completely. This will help prevent condensation and ice crystals from forming inside the containers, which can affect the texture of the food.
2. Portion the pumpkin bites into individual servings or whatever portion sizes you prefer. You can use airtight containers or freezer-safe bags. If using bags, remove as much air as possible before sealing them.
3. Label the containers or bags with the date so you can keep track of how long they’ve been in the freezer.
4. Place the containers or bags in the freezer. Try to arrange them in a single layer to allow for faster freezing. Once they’re frozen, you can stack them if needed.
5. When you’re ready to use the frozen pumpkin bites, simply take out the desired portion and reheat them in the Instant Pot or a microwave. Depending on the size and thickness of the pumpkin bites, you may need to adjust the reheating time.

Frozen pumpkin bites can be a convenient and quick snack or side dish when you’re in a hurry or don’t have the time to prepare them from scratch. Properly stored, they should be safe to eat for several months in the freezer.