As we say here in Texas, “it’s fall, y’all!” Well, OK, I know it’s not technically fall yet, but since the kids are back in school now, I feel like it counts. So, without further ado, I’m sharing my first pumpkin spice recipe of the year: Instant Pot Pumpkin Spice Donut Holes! If you’re a pressure cooker fan like me (see all my Instant Pot and pressure cooker recipes here) and looking for Instant Pot pumpkin recipes, you need to pin this recipe, stat! Made in a silicone egg bite mold, the consistency of these delicious little balls is more like a muffin, but their round shape and cinnamon-sugar coating reminds me of donut holes (hence why I call them Instant Pot Pumpkin Spice Donut Holes). They’re so fluffy and moist, which often surprises people when they learn the dessert was prepared in a pressure cooker. This Instant Pot pumpkin recipe is a great choice for dessert or breakfast.
I’ve got the full Instant Pot Pumpkin Spice Donut Holes recipe recipe at the bottom of this post (Jump to Recipe), but first I’ll share recommended tools, tips, and step-by-step instructions and pictures to help you make this and other Instant Pot pumpkin recipes to perfection.
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now!
More Instant Pot egg bite mold recipes
- Bacon and Gruyere Instant Pot Egg Bites recipe
- Sun-Dried Tomato, Spinach, and Feta Instant Pot Egg Bites
- Instant Pot Mini Cheesecake Bites
- Instant Pot Mini Funfetti Cupcakes
- Instant Pot Bacon Mini Meatloaf recipe
- Instant Pot Cornbread Muffins
- Instant Pot Brownie Bites
Tools needed to make Instant Pot egg bite mold recipes
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Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
Silicone egg bites mold. The Instant Pot makes amazing breakfasts that are also super convenient for making in advance to save time on busy mornings. Egg bite molds are one of the best accessories for your Instant Pot, and not just for making copycat Starbucks sous-vide egg bites; you can also use them for making muffins and other recipes with individual-size portions.
Optional: Bakeware sling. This is my second favorite Instant Pot accessory, and it gets used almost daily. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise food into and out of the pot.
How to make this Instant Pot pumpkin recipe
To make Instant Pot Pumpkin Spice Donut Holes, start by pouring 1 cup of water into the bottom of your Instant Pot’s inner pot and placing a steamer rack trivet in the bottom (if you are using a bakeware sling you won’t need to use the trivet). Spray the cups of two silicone egg molds with nonstick cooking spray. If you only have one mold, you can make this in two batches.
In a medium bowl, mix some flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together.
Tip for making fluffy baked goods in your Instant Pot: “Baked” goods prepared in the pressure cooker are technically cooked with hot steam instead of hot air as in an oven. As a result, cakes and breads will end up very moist, but with a denser texture. For fluffier “baked” goods in the pressure cooker, and to prevent them from being too dense, be sure to properly measure your flour. Instead of scooping flour out of its container with a measuring cup, spoon the flour into your measuring cup, then gently level it with the back of a knife (as opposed to packing it down).
Another secret for moist baked goods in the Instant Pot or pressure cooker is using plain, unsweetened Greek yogurt. In a large bowl beat together pumpkin puree, the Greek yogurt, room temperature butter, and an egg with a hand mixer until smooth.
Next, add the flour mixture to the bowl with the wet ingredients, mixing with a hand mixer until the dry ingredients are completely mixed into the wet ingredients.
Fill the cups of the egg molds half full of batter. Lay a piece of paper towel over the top of each mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and egg bite molds loosely with foil.
Stack the two molds on top of each other on the trivet inside the pressure cooker pot. Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 12 minutes at high/normal pressure. It will take about 7 minutes for the pot to come to pressure before cooking time begins.
After the pressure cooking time ends allow the pressure to release from the pot naturally (which will take about 30 minutes).
Remove the molds from the pressure cooker, remove the foil and paper towel, and allow them to cool on a wire rack before using a spoon or butter knife to remove the donut holes from the molds.
While the donut holes are cooling, place the remaining ¼ cup of butter in a small bowl. In another small bowl, mix together some sugar, pumpkin pie spice, and cinnamon.
Roll each donut hole in butter then roll it into the cinnamon and sugar mixture.
Tastes just like fall!
Ready to get cooking on some Instant Pot pumpkin recipes? Here is the complete recipe for Instant Pot Pumpkin Spice Donut Holes. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
|
- 1 cup water
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar divided
- 2 teaspoons pumpkin pie spice divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 cup plain unsweetened Greek yogurt
- 1/2 cup unsalted butter at room temperature, divided
- 1 large egg
- 1/2 tablespoon cinnamon
Ingredients
|
|
- Spray the cups of two silicone egg molds with nonstick cooking spray.
- Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom.
- In a medium bowl, mix the flour, ¾ cup of the sugar, 1 teaspoon of the pumpkin pie spice, baking powder, baking soda, and salt together.
- In a large bowl beat together the pumpkin puree, yogurt, ¼ cup of the butter, and egg with a hand mixer until smooth.
- Add the flour mixture to the bowl with the wet ingredients, mixing with a hand mixer until the dry ingredients are completely mixed into the wet ingredients.
- Fill the cups of the egg molds half full of batter. Lay a piece of paper towel over the top of each mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and egg bite molds loosely with foil.
- Stack the two molds on top of each other on the trivet inside the pressure cooker pot.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 12 minutes at high/normal pressure. It will take about 7 minutes for the pot to come to pressure before cooking time begins.
- After the pressure cooking time ends allow the pressure to release from the pot naturally, which will take about 30 minutes.
- Remove the molds from the pressure cooker and cool on a wire rack before using a spoon or butter knife to remove the donut holes from the molds.
- While the donut holes are cooling, place the remaining ¼ cup of melted butter in a small bowl. In another small bowl, mix together the remaining ½ cup of sugar, the remaining 1 teaspoon of pumpkin pie spice, and cinnamon.
- Roll each donut hole in butter then roll in the cinnamon and sugar mixture.
kim says
Hi, is there just a recipe for plain donut holes?
Ramona Cruz-Peters says
Hi Kim, are you looking for donut holes in the Instant Pot without the pumpkin flavor?
Tina Hairston says
I was wondering if I could use this recipe in the fluted pan and if you think I’d need to make an adjustment in the cooking time. I’m in the mood for pumpkin bread.
Ramona Cruz-Peters says
Now I want to try that, too! Yes, I think you could use a fluted pan. It would require more time. I’m not sure if it’s the same amount of batter or not (I am thinking the pumpkin might be a little less) but I recommend following the timing in this recipe (35 min at high pressure with a full natural release): https://fabeveryday.com/recipe/instant-pot-lemon-bundt-cake-recipe
Jen says
I made these today and they were very dense and chewy. My kids swore they tasted like egg, even though there is only one egg in it? Is it normal for them to be chewy, or did I mix the batter too much?
Ramona Cruz-Peters says
I’m sorry to hear that! They should be fluffy and moist, not chewy. That being said, sometimes baked goods made in the IP can come out denser. Some of the ways I combat this are to spoon and level the flour (not scoop or pack it), and using Greek yogurt like this recipe.
C Nix says
I just made them, and I agree…very dense. Not at all the texture of a donut. Good flavor but dense.
Karen says
Could I use something else instead of yogurt?
Ramona Cruz-Peters says
Hi Karen! I’ve not tried this recipe with anything other than yogurt (as I like the effect yogurt has on Instant Pot “baked” goods). However, you can try to substitute sour cream, or some oil or butter (as the yogurt usually replaces oil and/or butter). That being said, I’ve never tried it like this, so I don’t know how it would come out.
Steven S Sekol says
My egg bite molds came with silicone lids can I use them instead of the foil and if so would I need the paper towel?
Ramona Cruz-Peters says
Hi Steven. I haven’t tried using those lids myself, but I have been hearing mixed things about them. They seem to work with the egg bites (with eggs), but on my mini cheesecake bites, I have been hearing that they don’t seem to cook the same. I think the lid doesn’t allow for the same airflow to the “baked” goods inside, so I might recommend sticking with the paper towel/foil method for cakey foods.
Susan says
Can these be frozen
Ramona Cruz-Peters says
I’ve not tried it, but I don’t see why they couldn’t! I would make sure they are in an air-tight ziplock (or something similar), then defrost in the fridge. Up to you if you want to do the sugar topping before or after freezing.
Amy says
Hi! I’m trying to make these at my Gma’s house! She doesn’t have the egg molds..is there anything that I could use instead? Maybe mini muffin tins? Anything that would fit into the pot and holds that shape?!
Thank you!
Ramona Cruz-Peters says
One good substitute are small mason jars (the 4-ounce size). I think the capacity of egg molds cups are 2.3 ounces. Mini muffin tins should work if they fit! The rule of thumb with the Instant Pot is that if it’s oven safe, it can go in the pot. Anything that can handle the high heat and pressure. Good luck and keep us posted!
yukonali says
Mine turned out quite fluffy – like cake. Try using a medium size egg and mix the wet and dry ingredients together by hand, only until just combined.
Ramona Cruz-Peters says
Thanks for sharing your tips!
Karen says
Hi, are these cooked using the pressure cooker setting, the steam setting, or the bake setting?
Ramona Cruz-Peters says
The standard pressure cook setting.