Step 1

Add sugar and butter to medium mixing bowl and cream together.

Step 2

Add vanilla, sour cream/yogurt, pumpkin puree, egg and egg white to the bowl.

Step 3

Gently mix by hand until just combined.

Step 4

In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt.

Step 5

Fold wet ingredients into dry ingredients and mix just until combined. Batter should be slightly lumpy. Do not over mix.

Step 6

Use a cookie scoop or measure 1.5 Tablespoons of batter to each mini muffin cup. Set aside and make the filling.

Step 7

Blend together cream cheese, sugar, yogurt, orange peels and vanilla extract until smooth.

Step 8

Add egg and egg yolk and mix in until combined. Do not over mix eggs.

Step 9

Use either a pastry bag or syringe and inject approximately 1.5 Tablespoons of filling into the center of each muffin batter. Batter will puff up around filling.

Step 10

Add 1.5 cups water to pressure cooker and place a trivet into cooker.

Step 11

Place muffin cups onto trivet. If you have a second trivet, place that over the muffins and add another layer of muffin cups.

Step 12

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 7 minutes.

Step 13

When beep is heard, wait 15 minutes and then release the rest of the pressure.

Step 14

Allow to cool for 30 minutes and then place in refrigerator or enjoy now.

Step 15

Before serving, garnish with a dollop of whipped cream and a dusting of cinnamon/nutmeg.