Pumpkin Blueberry Muffins

1 c canned pumpkin
¼ c evaporated milk
1/3 c butter or margarine
1 c brown sugar
1 egg
1 2/3 c flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp allspice
1 T flour
1 c blueberries

Streusel Topping
2 T flour
2 T sugar
½ tsp cinnamon
1 T butter

Mix together pumpkin, evaporated milk, butter, sugar, and egg. Sift together flour, baking soda, baking powder, salt, cinnamon, and allspice. Fold in blueberries and flour.
Mix together ingredients for streusel topping. Sprinkle on top. Bake at 350° for 40min in 9x13 pan (or 20-25min in muffin tins).


Tip: Cream together the butter, sugar, and egg before adding the pumpkin and evaporated milk. Also, I typically substitute whole wheat flour for white flour, and you can barely tell. Store these muffins in an airtight container, and they will get moister by the day!