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Blueberry Pumpkin Streusel Muffin Recipe

Description: I'm not sure what makes the combination of pumpkin and blueberry tastes so good.... it just does!

Yield: 18 muffins


1 cup Pumpkin Puree
1/4 cup Evaporated Milk
3/4 cup Brown Sugar
1/3 cup Shortening
1 Egg, beaten
1 2/3 cups All Purpose Flour
1 cup Blueberries
1tsp. Baking Soda
1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Allspice
1/4 tsp. Salt - On a low salt diet? Skip the salt
1/4 cup Brown Sugar
1/2 tsp. Cinnamon
1/ Tbs. Butter or Margarine
1/3 cup Chopped Walnuts(optional)

Note: If you are serving these at a party, be sure that no one has a nut allergy. You can omit the walnuts.

Preparation Directions:
  1. Pre-heat oven to 350 degrees.
  2. Mix ingredients for Streusel topping together and set aside.
  3. In a bowl, combine flour, and spices. Set aside.
  4. In a large bowl, Cream shortening and sugar.
  5. Add egg and beat together until fluffy.
  6. Combine in the pumpkin and evaporated milk.
  7. Add flour mixture, a little at a time, and mix in.
  8. Rinse blueberries and gently cut into batter.
  9. Put muffin cups into a muffin tin. If not using muffin cups, grease muffin tin first.
  10. Fill muffin cups with batter.
  11. Sprinkle Streusel topping over muffins.
  12. Bake at 350 degrees for 40 minutes.
  13. Test with a toothpick for doneness.
  14. Serve warm or cool.

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