Title: Blueberry pumpkin muffins
 Categories: Breads, Muffins, Clipping co, Low fat or
      Yield: 12 Servings
 
  1 2/3 c  Flour
      1 ts Baking soda
    1/2 ts Baking powder
      1 ts Cinnamon
    1/2 ts Allspice
      1 c  Firmly packed light brown
           -sugar
  1 1/3 c  Fresh pumpkin puree
  2 1/2 tb Oil
      1    Egg
    1/4 c  Evaporated milk
      1 c  Blueberries

MMMMM--------------------------STREUSEL-------------------------------
      2 tb Flour
      2 tb Brown sugar
    1/4 ts Cinnamon
      1 tb Butter or margarine
 
  Combine dry ingredients in a large bowl. Combine pumpkin, egg, oil and
  evaporated milk in a medium bowl. Stir wet ingredients into dry
  ingredients and stir just until mixture is moistened. Fold in
  blueberries. Fill paper lined muffin pans and sprinkle tops with
  streusel. Bake at 350 F for about 40 minutes or till a pick inserted
  in the center comes out clean.
  
  Streusel: Combine flour, sugar and cinnamon. Cut in butter until
  mixture is crumbly.
  
  Mardi's Notes: The original recipe called for 1/3 cup shortening
  instead of the oil and 1 cup solid pack pumpkin. I changed to using
  the oil and a smaller amount of fat to make them more heart smart and
  found they made a nice moist muffin anyway, probably because of the
  pumpkin. If using solid pack pumpkin, you may need to increase the
  liquid a little depending on the moisture content of your flour. The
  method in the original called for the shortening, sugar and egg to be
  creamed together and then the dry ingredients to be added alternately
  with the wet.
  
  I accidentally baked these at 400 F for 18 minutes and they turned out
  about right.