Blueberry Pumpkin Muffins recipe
1-2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup Libby’s Solid Pack Pumpkin
1/4 cup undiluted evaporated milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 cup blueberries
1 tablespoon flour
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 degrees 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 tablespoons flour, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture is crumbly.
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