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Blueberry Pumpkin Muffins
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(18 servings)
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- 1 and 2/3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon allspice
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1 cup Libby's Solid Pack Pumpkin
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1/3 cup undiluted Carnation Evaporated Milk
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1/3 cup shortening
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1 cup light brown sugar - packed
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1 large egg
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1 cup blueberries
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1 Tablespoon flour
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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 Blueberry Pumpkin Muffins Homemade With Love](images/2942_alt1.jpg)
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Classic recipe from a 1987 advertisement for Libby's Solid Pack Pumpkin. According to the ad, these muffins are "homemade with love."
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Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2942. Submitted 10/22/2010.
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