Instant Pot Pumpkin Spice Bites

These are so easy to make and perfect for fall baking! Instant Pot 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!)

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

To make this recipe, you’ll need:

• 1/2 cup almond milk (or milk of choice)
• 1/3 cup unsweetened applesauce
• 1 cup flour
• 1/3 cup coconut palm sugar (or brown sugar)
• 2 tsp pumpkin spice
• 1 tsp baking powder
• 1/4 tsp salt

Equipment

To make this recipe you’ll need a few pieces of equipment. Here are my Amazon Affiliate links to the exact tools I use to make this recipe:

• Instant Pot
• Egg Bite Molds
• Mixing Bowls
• Aluminum Foil

Instructions

1. In a medium bowl, mix together the unsweetened apple sauce and almond milk. Set aside.
2. In a separate bowl, mix together the flour, sugar, pumpkin spice, baking powder and salt.
3. 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.
4. Insert the trivet into the Instant Pot (make sure handles are up!) and fill with 1 cup water.
5. Seal the Instant Pot and cook on manual for 16 minutes. Allow to natural release for 13 minutes before removing from Instant Pot.
6. 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 1tbsp sugar and 1 tbsp 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

Instant Pot Churro Bites

Bacon and Cheese Egg Bites (Starbucks Copycat Recipe)

Vegan Instant Pot Street Tacos

Buffalo Chicken

Instant Pot Chocolate Brownies

Chicken Burrito Bowls

Skinny Instant Pot Corn Dogs

Cauliflower Tikka Masala

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