INSTANT POT PUMPKIN CHEESECAKE MUFFIN BITES [RECIPE + VIDEO]

Instant Pot Pumpkin Cheesecake Muffin Bites [Recipe + Video] image

Provided by @MakeItYours

Number Of Ingredients 18

1/4 cup Butter (room temperature)
3/4 cups Demerara Sugar
2 large Eggs (room temperature)
1 large Egg White (*)
4 ounces Pure Pumpkin Puree ((or homemade))
2 Tablespoons Homemade Yogurt ((sour cream or Buttermilk))
1 cup All Purpose Flour
1/4 teaspoon Ground Cinnamon
1.5 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Sea Salt
8 ounces Cream Cheese (room temperature)
1/4 cup White Sugar
1/4 teaspoon Pure Vanilla Extract
1/2 teaspoon Orange Peel (grated)
1 large Egg (room temperature)
1 large Egg Yolk (*)
2 Tablespoons Sour Cream

Steps:

Add sugar and butter to medium mixing bowl and cream together.
Add vanilla, sour cream/yogurt, pumpkin puree, egg and egg white to the bowl.
Gently mix by hand until just combined.
In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt.
Fold wet ingredients into dry ingredients and mix just until combined. Batter should be slightly lumpy. Do not over mix.
Use a cookie scoop or measure 1.5 Tablespoons of batter to each mini muffin cup. Set aside and make the filling.
Blend together cream cheese, sugar, yogurt, orange peels and vanilla extract until smooth.
Add egg and egg yolk and mix in until combined. Do not over mix eggs.
HowToSection Assemble and Bake Array