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Kid's Favorite Chocolate Chip Muffins

Kid's Favorite Chocolate Chip Muffins
36 muffins
Prep Time:
Total Time:
based on
151 reviews
Chocolate chip muffins complete with Nestlé Toll House Semi-Sweet Chocolate Morsels and nutritious Libby's 100% Pure Pumpkin are great for breakfast or brunch! Tammy Clifford of Sabattus, Maine created this winning recipe.

In this recipe:

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole-wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 large eggs, slightly beaten
  • 2 cups granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 cup vegetable oil
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels


PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.


Review This Recipe
  •  Star(s)

    shortage of pumpkin

    Michelle Richter from , PA

    My kids love these muffins. It is all my one son wants for breakfast. In our area their is a shortage on pumkin. I can't find any. So instead of using pumpkin I used can sweet potatoes. They worked great and everyone still loves them either way.

  •  Star(s)


    Amanda Krylo from Las Vegas, NV

    The title says "kid's" favorite, they can be everyone's favorite!

  •  Star(s)

    top of the range

    nomfundo khwela from ,

    great for lunch box and afternoon snack

  •  Star(s)

    The Perfect Pumpkin Muffin!

    Sara Rought from ,

    So delicious, I baked five more batches from scratch in the same week! We weren't too worried about the health factor, so I tweaked the recipe a tad by: 1. Cutting the sugar from 2 cups to 1 3/4 cups and adding 3 Tablespoons of molasses for more flavor 2. Instead of whole-wheat flour, we used 1 cup of oatmeal and 2 cups of all-purpose flour 3. Adding 1/2 cup of plumped raisins (that had been soaked in boiling water for 15 minutes) 4. We also added 1/2 cup of chopped pecans, increased the cinnamon to 3 teaspoons and threw in a dash of vanilla (1/4 tsp) for good measure! Wow, I am getting hungry just typing about it. Seriously, these are the best muffins EVER!!!!

  •  Star(s)

    son's fav

    Vanessa Sandidge from Ringgold, GA

    My son Zach loves choc. chip muffins. These are great for breakfast or a snack. Thanks.

  •  Star(s)

    very tasty

    Tricia Gordon from Bowdoin, ME

    These are so easy and taste awesome! My boys love them!!!

  •  Star(s)


    Beth Love from Anderson, SC

    These are some of the best muffins we've ever had. They are my 12-year-old daughter's favorites!

  •  Star(s)


    Ann Taylor from MI

    I made these with modifications and made them as miniature muffins to reduce the calories even more..about 100 calories per muffin. My family loved them. It made about 5 dozen and I froze about 3 dozen for later.

  •  Star(s)

    Excellent with minor modifications

    Tatyana Tucker from California

    We really enjoy these muffins. I only reduce the amount of sugar by about 25% and replace half of the oil with apple sauce. It still has plentu of sweetness!

  •  Star(s)

    Wonderful All Season Muffin

    Cathy Walker from North Carolina

    This is a superior muffin. It was well liked by a wide range of ages, and just delicious. It is good for a breakfast treat or night time snack. I've made this twice in less than a week, they are that good. It is not overly sweet, nor too bland, just a nice balance.

  •  Star(s)

    Great for kids!

    Antoinette Osbourne from Guelph, ON

    I made these last night as a treat for my boys. I substituted one cup applesauce for the one cup of oil and reduced the amount of sugar by one cup. I also added mini chocolate chips. I made "regular" sized muffins and I managed a yield of 23. As an adult, I wasn't over the moon about these muffins due to the lack of sugar, however, the boys really liked them which in the end is the most important thing. I did find they tasted better this morning once they were completely cooled. I would definitely make these again.

  •  Star(s)

    Yummy, but too much chocolate

    Elodie P. from Montreal, PQ

    Those mini muffins were appreciated, but you couldn't really taste the bananas. I would bake them again, but with only one cup of chocolate chip instead of two.

  •  Star(s)


    SHANNON HUNTER from Saratoga Springs, UT

    I used these amazing muffins for my family Easter brunch. Everyone asked for my recipe. I followed the recipe as is, but I didn't have wheat flower so I used 3 cups all purpose flour. I also added 1 tsp Vanilla. They turned out very moist. It makes lots and they were all gone within an hour.

  •  Star(s)


    linda pena from Pasadena, TX

    Kids are in heaven by this receipe

  •  Star(s)

    Healthier Fav. Chocolate Chip Muffins

    Linda P. from BRIGHTON, MI

    We made these for Sunday brunch and they were a big hit! We substituted apple butter for the pumpkin and apple sauce for half of the fat. We loved them!

  •  Star(s)

    Love them

    Becky Hurley from DES MOINES, IA

    I have made these for a bake sale and they sold out right away. I also do in home child care and my children love them!

  •  Star(s)

    Delicious for adults too!

    Leta Sharp from Tucson, AZ

    My son loves these--and I am always trying to find ways to get him to eat vegetables. So at least he gets a little here! And I made them with gluten-free flour, left out the baking soda and baking powder (since the flour has it added) for my sister. They were just as fabulous and they are a new favorite for her too!

  •  Star(s)

    Valentines Day Brunch

    LYNETTE WILHELM from Grand Junction, CO

    The muffins have a light taste of pumpkin, are incredibly moist and sweet tasting - perfect for a v-day treat! I love that they are healthier with ww flour, and a can of pumpkin. The recipe made so many that we were able to deliver some to each grandparent, along with their valentines cards!

  •  Star(s)

    Great muffins!


    These muffins are a hit every time I make them. Kids and adults love them.

  •  Star(s)

    These are the best!

    Mike P from CHICAGO, IL

    These will definitely become a part of my holiday baking repetoire. I made them for Halloween and my co-workers as well as my mom loved them!!!

  •  Star(s)

    We LOVE these muffins!!

    Amy Behlke from Magalia, CA

    My sons and I make muffins almost every weekend using whatever we happen to have in the pantry at the time. I stumbled upon this awesome recipe when searching for pumpkin muffin recipes and it is amazing! We used 1/2 the oil & added 1/2 cup applesauce and threw in a few tbsp. of ground flax seed, but didn't modify in any other way. These muffins are cake-like, moist and so tasty! Perfect for the fall! We're making more today to share with our neighbors!

  •  Star(s)

    Easy and delicious although we made it healthier

    BARRIE MACLAUCHLIN from Danville, KY

    We used liquid eggs, less sugar and oil, whole wheat white flour and 1/2 cup oatmeal. My 10 year old made it all by herself and the muffins were FANTASTIC!

  •  Star(s)

    best ever

    stacy chavoya from Victorville, CA

    I have made these over and over again and every time I make them they are gone before they are even completely cooled. I have had my friends and famiy begging me to make these for them. They are so delicious they will always be a favorite in my family.

  •  Star(s)

    Best Muffins!

    traci kimes from FORT BRAGG, NC

    These are the most delicious muffins! Everyone (indcluding my kids) went crazy over them! I used all All-Purpose flour instead of wheat and I added one teaspoon of vanilla and a package of walnuts. I will add these to my annual holiday baking list!

  •  Star(s)

    Not healthy

    Carley Kindler from BALTIC, OH

    May taste great but it is not healthy. I see there is a healthy symbol next to this- it is not healthy- 1 cup oil will make anything less healthy. Great idea to add whole wheat flour but 10 grams per muffin does not deserve a healthy icon. Sorry.

  •  Star(s)

    A family favorite

    Jen Loehle from JACKSONVILLE, FL

    I make these muffins all the time and always get rave reviews. My kids think they are awesome for breakfast or a snack and ask me to make them again and again. I use 3 c of regular flour (instead of whole wheat and regular) and they are delicious! I usually make a combination of regular sized muffins, mini muffins and muffin tops.

  •  Star(s)

    Marvelous Muffins

    Marie DeAngelis from Sunrise, FL

    These are great, with or without any of the suggested substitutions. I like using applesauce instead of oil. It compliments the pumpkin and spice. All the pumpkin recipes I've baked, using Libby's pumpkin have come out very well. I like to use mini chocolate chips and sometimes add chopped walnuts. A good versatile recipe.

  •  Star(s)

    Great Muffins

    Tammy Nicosia from DAWSON, GA

    I substituted splenda for the sugar, applesauce for the oil and nestle swirl chips for the semi-sweet. All family members loved it: 5, 6 and 17 yo kids, as well as husband and restricted diet parents(61 and 65).

  •  Star(s)

    Grandkids love 'em!!

    Janet Goodin from LOVELAND, CO

    I have made these several times now, and they are a big hit with the grandchildren-the 14 yr old and 12 yr old both proclaim them their very favorites. They are so moist and tender, everyone who has tasted them have exclaimed how delicious they are. Will keep on making them!

  •  Star(s)

    Great and Healthy!

    Ashley Covell from Cleveland, OH

    I just made these muffins this morning with a few suggested changes. I used 1 cup of natural applesauce in place of oil, reduced the amount of sugar to 1 cup instead of 2, and added a teaspoon of vanilla for a little extra flavor. Doing this really cuts down on the calories without losing the great taste! I think next time I will also reduce the amount of chocolate chips because it did seem like there were a few too many (even for a chocolate addict like me!). I think this is a fabulous easy recipe that can be very healthy too. Great for kids and adults! This will be perfect for the holiday season.

  •  Star(s)

    One of our favorites!

    C Rao from Morristown, NJ

    My whole family loves these...with or without the chips. I use half the sugar and half the chips (and it still seems like there are a few too many). I also make some without chips for my youngest (1 year). I substitute natural applesauce for all of the oil. And I often substitute some ground flaxseed or wheat germ (1/2 cup)for part of the white flour. This is super easy and super yummy. My 5 year old loves to eat pumpkin because of these and a few other recipes on here and I love that they are pretty healthy and use whole grains too!

  •  Star(s)

    Kids favorite

    carolyn dileo from PALATINE, IL

    This recipe is part of what gives me the reputation of best muffin baker, by my kids and all their friends. Excellent!

  •  Star(s)

    Good muffin

    nicole papolio from MCHENRY, IL

    I made these the other day for my boys who love muffins and choc chips and am always looking for healther versions of recipes. They were really good the kids liked them. Will make again!

  •  Star(s)

    Family's favorite muffin!

    T Wiggins from Del Mar, CA

    This is everyones favorite! They don't last long, so, i usually stick a few in the freezer so they are not eaten before I can use them for school lunches later in the week. When I am measuring out the ingredients for a new batch, I measure the dry ingredients for 2 more batches and freeze it. Later, I only need to add eggs, chips, pumpkin and oil(I use 50:50 vegetable oil and apple sauce)

  •  Star(s)


    Stephanie Baumgardner from MIMS, FL

    I have to admit, I have never been a big fan of pumpkin, so I was a little scared to try this recipe, but I knew it would be better for us than a store bought mix. We absolutely loved it!! I did follow a suggestion of substiting half of the oil with applesauce and I think next time we will add walnuts or pecans. This is a great recipe!!!! Both my boys loved it too!! I am happy we tried it, and we will be making it again. Thank you!!

  •  Star(s)

    Yummy and healthy

    Maureen Friel from

    These turned out great! I replaced all of the flour with "whole grain white" flour, and replaced all of the oil with applesauce. I also left out the cinnamon, but added 1 tsp. of vanilla extract. I love that this recipe uses the whole can of pumpkin, which means less measuring and waste. I'll definitely make these again. You can't tell they're made with pumpkin, so they're great any time of the year.

  •  Star(s)

    Deliciously Healthy

    Bri Eastman from OREM, UT

    Every time I make these muffins they are gobbled up quickly. I often leave out the white flour entirely and just use whole wheat pastry flour. Even my adamant critics can't tell a difference!

  •  Star(s)


    Karen Mollung from MEDFORD, MA

    What a fabulous muffin. My family loved it. I did not have wheat flour on hand so I used all white and the muffins were delicious. I froze a bunch to have as quick easy snacks. Just Perfect.

  •  Star(s)

    We love them!

    Cynthia Legler-Klein from PITTSBURGH, PA

    So easy, and so very tasty. This recipe rocks! I love to make them as mini muffins for my kids. I add some walnuts, and they are just delicious and very addictive!

  •  Star(s)

    Soooo Gooood!

    erin morrissey from MESA, AZ

    This recipe is so good. It is amazing to me, these muffins taste a lot like chocolate chip cookies. Another great thing about these muffins is that they are so easy to make. I can eat them almost everyday.

  •  Star(s)

    A Great Muffin

    Sue Shrum from BOWLING GREEN, MO

    I made these for my family for a breakfast/brunch while they were home over vacation. Everyone loved them and I had to make more!

  •  Star(s)

    Indulgently Wholesome?!

    Lorri Lipski from HAVELOCK, NC

    These were a great breakfast for the kids. The chocolate made it a treat, while I felt good about the whole wheat. I made the following alterations: Reduced sugar to 1 1/4 cups, using 1/4 cup of brown sugar; Added 2 Tbsp of dark chocolate cocoa powder; Reduced oil to 1/2 cup, using apple sauce for the other 1/2 cup. This made a pan 12 regular muffins and 6 large muffins.

  •  Star(s)

    more healthy substitutions

    dawn wilcox from NASSAU, NY

    I used raisins and nuts instead of chocolate chips and made mini muffins. The little ones at my sons preschool loved their "healthy" snack

  •  Star(s)

    Good recipe


    I was happy to see a recipe that used an entire can of pumpkin, I hate being left with 3/4 of a cup and trying to figure out what to do with it. I didn't change the recipe too much, I used 1/2 regular whole wheat flour, and 1/2 white whole wheat flour (it's my favorite flour to use since it's not as bitter as the regular whole wheat.) When I put chocolate chips in a muffin/bread recipe, I always use the mini chips. For me this recipe made 24 mini muffins and 18 regular size. Both my kids (ages 3 and 7) loved them...it was a snack today and will be breakfast for the next few days for all of us.

  •  Star(s)

    My son's class loved'em


    I made these for my son's preschool class and they disappeared. He didn't even mind having the pumpkin in it! My husband and other children didn't think they were too special though.

  •  Star(s)


    Alyssa Walters from WOOD RIVER, NE

    My kids (4, 2 and 1) LOVE LOVE LOVE these muffins. I couldn't believe how good they tasted! I love pumpkin, so I was excited to try them...but my husband is not a pumpkin fan, and even HE loves them!

  •  Star(s)

    Great Breakfast!

    shauna durbin from LIVERMORE, CA

    These muffins are so good! A lady brought them into a church function and I just had to get the recipe! They would make a great breakfast or a nice and filling snack.

  •  Star(s)

    R & E Sharer

    robin sharer from millstone township, NJ

    Fabulous! We made these with 1/2 the oil substituting apple sauce for the other half. We also used mini Nestle's chocolate chips and made half the recipe into mini-muffins. Also, as one of my kids likes plain pumpkin muffins, we made plain muffins first and added the chocolate chips to the second half of the batter. A huge hit at our house. I was worried that 36 muffins might be too many. But not so! Thanks!

  •  Star(s)


    Lydia Hudgens from San Francisco, CA

    I confess that these are a bit indulgent for me (too many calories, not enough substance) but they are delicious! I’m cooking up a batch right now for a co-worker’s birthday but when I brought them into work earlier in the week they were gone instantly. A hit! I’m thinking about trying it without the chocolate for a low-cal version for myself.

  •  Star(s)

    Pumpkin Muffins

    Kathy Dykman from LANSING, MI

    Well, we have no "kids" at our house, but all the grownups love these muffins. We sent some we baked in a mega muffin pan to some newlywed friends of our daughter for breakfast the day after their honeymoon and the muffins got raves! The new bride asked for the recipe. I also like the fact that this recipe makes more than 12 muffins.

Nutrition Facts

Serving Size: 1/36 of recipe

Servings Per Recipe: 36 

  • Calories: 200
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 140mg (6% of DV)
  • Carbohydrates: 26g (9% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 16g
  • Protein: 3g
  • Vitamin A: 30% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Kid's Favorite Chocolate Chip Muffins


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole-wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 large eggs, slightly beaten
  • 2 cups granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 cup vegetable oil
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels



PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

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Kid's Favorite Chocolate Chip Muffins