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Print this Recipe    Blueberry Pumpkin

BLUEBERRY PUMPKIN MUFFINS

1 2/3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk
1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 Tbsp flour

For Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar and 1/4
tsp cinnamon. Cut in 1 Tbsp butter until mixture is crumbly.

Preheat oven to 350F, prepare pans. Combine first 6 ingredients.
Combine pumpkin and evaporated milk until blended. Cream shortening
and sugar in large mixer bowl, add egg, beat until mixture is
fluffy; mix in pumpkin mixture. Add flour mixture to wet mix until
just combined. Coat the blueberries with the tablespoon of flour
and gently mix into mixture. Spoon into pans and sprinkle with
streusel topping. Bake for about 40 mins or until toothpick inserted
in centre comes out clean. Makes 12-18 muffins.

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