These are so easy to make and perfect for fall baking! Pumpkin spice bites come out so soft and moist and are loaded with delicious pumpkin pie flavor. I bet you can't just eat one!
I'm always looking for new ways to use my Instant Pot accessories and after having success with my churro bites I knew I had to make a pumpkin spice version! It's starting to get cooler around here and it's been getting me in the mood for all things pumpkin (like my pumpkin spice muffins!)
These pumpkin pie bites came out perfect! They're soft and moist and satisfy any pumpkin spice craving. I bet you can't eat just one!
Our stores haven't started carrying pumpkin puree yet (is this another weird shortage this year?! LOL) so I made these with applesauce, but some readers that have been able to find pumpkin said that they were able to swap out the applesauce with pumpkin puree for an extra pumpkin boost. Once I'm able to find some I'll try it out and report back!
Table of Contents
What is Pumpkin Spice?
Pumpkin spice is a flavor commonly found in the autumn months. It is usually associated with cinnamon, nutmeg, ginger, and cloves.
Where's the Pumpkin?
When I originally created this recipe there was a shortage of canned pumpkin so I was unable to test it out with pumpkin. If you are able to find canned pumpkin, you can swap out the applesauce in this recipe for canned pumpkin instead.
You could also make your own pumpkin puree and use that too!
Ingredients
- ½ cup almond milk (or milk of choice)
- ⅓ cup unsweetened applesauce
- 1 cup flour
- ⅓ cup coconut palm sugar (or brown sugar)
- 2 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Equipment
- Instant Pot
- Egg Bite Molds
- Mixing Bowls
- Aluminum Foil
Instructions
- In a medium bowl, mix together the unsweetened apple sauce and almond milk. Set aside.
- In a separate bowl, mix together the flour, sugar, pumpkin spice, baking powder and salt.
- Spray the egg bite mold with cooking spray and spoon in the batter evenly into the 7 cups. Once filled, cover the egg bite mold with non-stick aluminum foil.
- Insert the trivet into the Instant Pot (make sure handles are up!) and fill with 1 cup water.
- Seal the Instant Pot and cook on manual for 16 minutes. Allow to natural release for 13 minutes before removing from Instant Pot.
- Once done, remove the egg bite mold from the Instant Pot and remove the aluminum foil. Allow to cool 5 minutes before serving (this will help them firm up!)
How to Store Leftovers
Leftover pumpkin spice bites should be stored in an airtight container in the refrigerator for up to 5 days. To freeze, place the bites in an airtight freezer bag and freeze. These bites will last up to 5 month in the freezer. To defrost, take out 24 hours before serving and defrost in the fridge.
Why do I need to use aluminum foil?
I recommend using aluminum foil to cover the bites because some of the egg bite molds have plastic lids, which will melt inside the Instant Pot.
Recipe Tips and Variations
- The texture of these bites are a little chewy in the middle. When they come out of the Instant Pot they’ll be almost like a cake pop in the middle – if you prefer the texture to be a little more solid just wait until they cool completely to eat, about 20-30 minutes.
- I haven't been able to find pumpkin puree in stores yet to test this out, but some readers are reporting that they swapped out the applesauce for pumpkin puree and they came out great!
- Bites are great served rolled in cinnamon sugar mix! I like to mix 1tablespoon sugar and 1 tablespoon cinnamon and roll the bites in it right after cooking.
- Coconut palm sugar can be swapped out for brown sugar at a 1:1 ratio (this will impact the nutritional information!)
- To make the pumpkin spice bites more doughy on the inside, cook for only 12 minutes and let sit for 10 minutes.
More Instant Pot Recipes
Bacon and Cheese Egg Bites (Starbucks Copycat Recipe)
Vegan Instant Pot Street Tacos
Instant Pot Chocolate Brownies
Instant Pot Pumpkin Spice Bites
These are so easy to make and perfect for fall baking! Pumpkin spice bites come out so soft and moist and are loaded with delicious pumpkin pie flavor. I bet you can't just eat one!
Ingredients
- ½ cup almond milk (or milk of choice)
- ⅓ cup unsweetened applesauce
- 1 cup flour
- ⅓ cup coconut palm sugar (or brown sugar)
- 2 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a medium bowl, mix together the unsweetened apple sauce and almond milk. Set aside.
- In a separate bowl, mix together the flour, sugar, pumpkin spice, baking powder and salt.
- Spray the egg bite mold with cooking spray and spoon in the batter evenly into the 7 cups. Once filled, cover the egg bite mold with non-stick aluminum foil.
- Insert the trivet into the Instant Pot (make sure handles are up!) and fill with 1 cup water.
Place the covered egg bite mold on top of the trivet.
- Seal the Instant Pot and cook on manual for 16 minutes. Allow to natural release for 13 minutes before removing from Instant Pot.
- Once done, remove the egg bite mold from the Instant Pot and remove the aluminum foil. Allow cooling 5 minutes before serving (this will help them firm up!)
Notes
- Coconut palm sugar can be swapped out with brown sugar
Recommended Products
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Nutrition Information:
Yield: 7 Serving Size: 1 churro biteAmount Per Serving: Calories: 118Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 163mgCarbohydrates: 27gFiber: 1gSugar: 12gProtein: 2g
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