BLUEBERRY PUMPKIN MUFFINS

1-2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking power
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup Libby's Solid Pack Pumpkin
1/4 cup undiluted Carnation Evaporated Milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 tablespoon flout
Streusel

• 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-lines 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, yse 12 paper line muffin tins.

Streusel: Combine 2 tablespoons flour, 2 tablespoons sugar, and 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture is crumbly.