As soon as you try these blueberry pumpkin streusel muffins, you’ll be making plans to bake them again! 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 |
| Topping: | |
| 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.
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