pumpkin chocolate chip cream cheese mini muffins

Well, it’s that time of year again!

Back to school.  Back to early, busy, often-stressful mornings, and back to scrambling to feed hungry mouths before we rush out the door every day.

I am always looking for ways to get one step ahead of this mad-hunger-rush in the mornings, and these fun little pumpkin muffins are a perfect make-ahead meal-on-the-go!

Pumpkin Chocolate Chip Cream Cheese Muffins | Sweet Anna's

They are sweet, but not-too-sweet, with a fun little cream cheese, chocolate chip layer.  Because we all know a few chocolate chips never hurt anything!  (But do feel free to leave out the chocolate chips if you’re not a fan… stir a teaspoon of pumpkin pie spice into the cream cheese filling and they will still be delicious!)

Whip these muffins up when you have a few spare minutes and then freeze them.  Take a few out the night before and thaw on the counter, and you’ve got an instant, almost healthy breakfast ready!

Calm down, I said ‘almost’ healthy!

They are full of pumpkin after all, which is a vegetable and makes them healthy enough in my book!  ;o)

pumpkin chocolate chip cream cheese mini muffins

Yield: makes about 44 mini muffins


    for the filling:
  • 1 (8oz) package cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 1 cup mini chocolate chips
  • for the wet ingredients:
  • 2 cups pumpkin purée
  • 3 large eggs
  • 2/3 cup melted coconut oil
  • 3 tablespoons milk or cream
  • 1 teaspoon pure vanilla extract
  • for the dry ingredients:
  • 3 1/2 cups flour
  • 1 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


In a medium bowl, mix together the cream cheese, 1/3 cup sugar and egg until smooth. Stir in the chocolate chips. Place the whole bowl into the freezer for a few minutes while you line a baking sheet with waxed paper. Scoop the cream cheese mixture into little balls on the baking sheet. Freeze for about 30 minutes, or until firm.

Preheat the oven to 350ºF. Line two 24-ct mini-muffin tins with paper liners. (You may not fill every one, but you can remove those extra liners later and put them away to use another time!)

In a medium bowl, mix together the wet ingredients (pumpkin, eggs, coconut oil, milk & vanilla) until well blended.

In a large bowl, whisk together the dry ingredients (flour, sugar, spices, baking soda, baking powder & salt).

Stir the wet ingredients into the dry ingredients until just blended and then scoop into the paper-lined muffin tins (about 2/3 full).

Take the cream cheese balls out of the freezer and press one down into the center of each muffin. You want the muffin batter to come up around the sides!

Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out almost clean. Let cool for about 10 minutes before removing from the pan to cool completely.

**If you are making these ahead, freeze them in an airtight container or freezer bag for up to 3 months. Thaw on the counter overnight to serve!**


cinnamon chip pumpkin blondies

Pumpkin already?!  Well, it’s raining and cool here today.  My kids start school in a week and a bit, and yours are probably close to it if not there already.

It doesn’t get much more fall-ish than this!

Cinnamon Chip Pumpkin Blondies | Sweet Anna's

So, to celebrate the beginning of fall (my favoritest season!) and the excitement of back-to-school (yay!), and the return of my all-time-favorite-cinnamon-baking-chips… here is an easy, delicious, fall-filled treat that will make your house smell amazing and your tummies happy.

If you’re looking for something different than your usual pumpkin bars/breads and you’re as ready for fall as I am, make these pumpkin blondies soon!

They are sweet, dense, flavorful, everything you love in a great brownie, but loaded with pumpkin and spices instead.  Delicious!

cinnamon chip pumpkin blondies


  • 2 1/2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup butter, melted & slightly cooled
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups pure pumpkin purée (one 15oz can)
  • 1 2/3 cup cinnamon chips (one 10oz bag), divided (1 1/3 cup + 1/3 cup)


Preheat the oven to 350ºF and lightly grease a 9x13" glass baking dish.

In a medium bowl, whisk together the flour, spices and salt.

In a large bowl, whisk together the melted & cooled butter and the sugars until very smooth (and not warm at all). Whisk in the egg, vanilla & pumpkin until smooth.

Gently whisk in the flour mixture and then fold in the 1 1/3 cup cinnamon chips.

Spread the batter into the greased 9x13" baking dish and sprinkle the remaining 1/3 cup cinnamon chips over the top of the batter.

Bake for 35-40 minutes, until a toothpick inserted in the center comes out almost clean.

Let cool completely before cutting and store in an airtight container in the freezer for up to 3 weeks if you'd like!


recipe adapted from Brown Eyed Baker

toasted coconut maple granola

It’s fall!  It’s fall!!

Wait, it’s not fall yet, is it?

Well, it sure is starting to feel like fall around here, and to celebrate…  homemade coconut maple granola filled my kitchen with delicious smells this morning!

Toasted Coconut Maple Granola | Sweet Anna's

It’s cloudy outside and I’m ready for boots and sweaters and scarves, and all things pumpkin…  mmm, I love fall!

Have you ever made homemade granola before?  Because the store-bought stuff really just doesn’t even compare.

I like my granola simple, lots of oats, some coconut, maybe some nuts, but if you like yours full of other things, feel free to substitute out some of the oats for whatever you’d like!

Whatever you do, get busy making some granola.  At this end of the summer season, there really is nothing better than a big bowl of fresh blueberries or peaches topped with plain yogurt and a generous sprinkling of homemade granola.

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Fudgy Twix Brownies

Because you can never have enough brownies…  especially when said brownies are chewy, fudgy, and loaded with chopped up Twix candy bar pieces, right?

Fudgy Twix Brownies | Sweet Anna's

I know, I know…  enough with the brownie recipes already.  You guys are probably sick of them by now, aren’t you?

I don’t know why I just can’t seem to stop.  Maybe it’s because they are so easy to make, so incredibly satisfying, or so crowd-pleasing?  Whatever the reason, I haven’t gotten tired of making brownies from scratch yet.

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double dark chocolate banana bread

Because you can never have too many recipes for Banana Bread.  Especially when said banana bread is laced with luscious dark chocolate and studded with chocolate chips.

Double Dark Chocolate Banana Bread | Sweet Anna's

Now don’t worry, this is not just another chocolate cake.

This is a very dense, moist dairy-free banana bread that is loaded with dark chocolate, but still tastes like banana bread.

Kind of like the love child of banana bread and a perfect chocolate muffin.

Actually, these would make really great muffins.

[Read more...]