Blueberry Pumpkin Muffins

Ingredients

1 2/3 cup flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/2 tsp allspice 1 cup pumpkin puree 1/4 cup evaporated milk 1/3 cup shortening 1 cup firmly packed light brown sugar 1 egg 1 cup blueberries 1 tbsp flour 1 streusel topping: 2 tbsp flour 2 tbsp sugar 1/4 tsp cinnamon 1 tbsp butter	Advertisements

Preparation
 
(Combine until crumbly) Combine first 6 ingredients. Combine pumpkin
and evaporated milk, until well 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 12 large paper-lined muffin cups 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.

 

 
Servings: 12

 

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