Blueberry Pumpkin Muffins

(18 servings)

  • 1 and 2/3 cups all-purpose 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
  • 1/3 cup undiluted Carnation Evaporated Milk
  • 1/3 cup shortening
  • 1 cup light brown sugar - packed
  • 1 large egg
  • 1 cup blueberries
  • 1 Tablespoon flour
  • Streusel (see below)
Combine the flour, baking soda, baking powder, salt, cinnamon and allspice.

Combine the pumpkin and evaporated milk until blended.

Cream shortening and sugar in a 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) 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.

Blueberry Pumpkin Muffins Homemade With Love

Classic recipe from a 1987 advertisement for Libby's Solid Pack Pumpkin. According to the ad, these muffins are "homemade with love."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 2942. Submitted 10/22/2010.