Blueberry Pumpkin Muffins

By MarleneJones

Homemade With LOVE Ex.****

Ingredients

• Streusel:
• 1 2/3 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1 cup Libby's,Solid Pack Pumpkin
• 1/4 cup undiluted, Carnation Evaporated Milk
• 1/3 cup shortening
• 1/3 cup firmly packed,light brown sugar
• 1 egg
• 1 cup blueberries
• 1 Tbsp. flour
• 2 Tbsp. flour
• 2 Tbsp. sugar
• 1/4 tsp. cinnamon
• 1 Tbsp. butter

Details

Servings 12

Preparation

Step 1

Combine first six ingredients. Combine pumpkin and evaporated milk until blended.
Cream shortening and sugar in large mixer bowl.
Add egg; beat until mixture is fluffy.
Add flour mixture alternately with pumpkin mixture, beating well after each addition.
Combine blueberries and flour. Gently stir into batter.
Fill 18 paper-lined muffin tins 3/4 full.
Sprinkle Streusel over top of muffins.
Bake in moderate oven (350 F.) 40 minutes or until toothpick inserted in center comes out clean.
Note: For larger muffins, use 12 paper-lined muffin tins.
Streusel: Combine 2 Tbsp. flour, 2 Tbsp. sugar, and 1/4 tsp. cinnamon. Cut in 1 Tbsp. butter until mixture is crumbly.