Prepare the Cream Cheese Filling by combining cream cheese, powdered sugar, and vanilla extract in a medium mixing bowl. Whip until smooth and creamy, about 2–3 minutes.

Mix the Pumpkin Batter by whisking together canned pumpkin, eggs, vegetable oil, milk, honey, brown sugar, pumpkin pie spice, and vanilla extract until smooth and well-combined.

Combine Dry Ingredients by mixing flour, baking powder, and salt in a separate bowl, then fold into the pumpkin mixture gently.

Prepare the Molds by spraying silicone egg bite molds with non-stick spray and placing them on a baking sheet for stability.

Layer the Batter and Filling by pouring half of the pumpkin batter into each mold, adding a spoonful of cream cheese filling in the center, then topping with remaining pumpkin batter.

Swirl the Cream Cheese by using a toothpick to create a marbled effect.

Cover the Molds tightly with silicone lids or aluminum foil to prevent moisture.

Setup the Instant Pot by pouring 1 cup of water in, placing the trivet inside, stacking the molds, and cooking on High Pressure for 10 minutes.

Release and Cool by allowing the Instant Pot to release pressure naturally for 10 minutes before carefully opening the lid and removing the molds.

Unmold and Serve by inverting the molds onto a plate, dusting with powdered sugar, and serving warm.