• 1 2/3 c flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1 c solid pumpkin
• 1/4 c milk
• 1.3 c shortening
• 1c firmly packed brown sugar
• 1 egg
• 1c blueberries
• 1 tbls. Flour
• Streusel Topping:
• 2 tbls. flour
• 2 tbls. sugar
• 1/4 tsp. cinnamon
• 1 tbls. margarine

1. Combine first six ingredients. Combine pumpkin and milk until blended.
2. Cream shortening and sugar in large mixing bowl. Add egg; beat until mixture is fluffy.
3. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour.
4. Gently stir into batter. Fill 18 paper-lined muffin tins 3/4 full.
5. For Streusel Topping combine flour, sugar and cinnamon.
6. Cut in margarine until mixture is crumbly. Sprinkle over muffins.
7. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.

I found this recipe in a magazine. The clipping is getting a bit worn; we love the muffins so much!