Blueberry-Pumpkin Muffins

By Deanna

Ingredients

• Muffins:
• 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 Pumpkin, mashed
• 1/4 Cup Evaporated Milk, undiluted
• 1/2 Cup Shortening
• 1 Tbsp. Flour
• 1 Cup Brown Sugar, firmly packed
• 1 Egg
• 1 Cup Blueberries
• Struesel:
• 2 Tbsp. flour
• 2 Tbsp. Sugar
• 1/4 tsp connamon
• 1 Tbsp Butter
• Nuts

Details

Servings 12

Preparation

Step 1

Combine the first six ingredients. Combine the pumpkin and evaporated milk until blended. Cream the shortening and sugar in a large bowl. Add egg, beat until the mixture is fluffy.
Add the flour mixture alternately with the pumpkin mixture, beating well. Combine blueberries with the 1 Tbsp. flour, gently stir into the batter.
Pur into paper-lined muffin tins.
To make struesel, combine 2 Tbsp flour, 2 Tbsp Sugar and 1/4 tsp cinnamon. Cut in 1 Tbsp Butter until the mixture is crumbly. Sprinkle streusel over top of muffins, put pieces of chopped nuts on top.
Bake at 350 degrees for 40 minutes.