Blueberry Pumpkin Muffins Recipe

• 1 2/3 cups All-Purpose Flour
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• 1 tsp Cinnamon
• ½ tsp Allspice
• 1 cup Pumpkin Puree
• ¼ cup Evaporated Milk
• 1/3 cup Vegetable Shortening
• 1 cup Brown Sugar (light firmly packed)
• 1 Egg
• 1 cup Blueberries
  
  For the Topping:
• 2 tbsp All-Purpose Flour
• 2 tbsp Sugar
• ¼ tsp Cinnamon
• 1 tbsp Butter

• Combine all the topping ingredients until flaky. Set aside.
• Sift 1 2/3 cups of flour with baking soda, baking powder, salt, cinnamon, and allspice.
• Mix pumpkin with milk.
• Combine shortening and brown sugar. Beat until creamy.
• Beat in the egg until fluffy.
• Add to the flour mixture and beat until completely integrated.
• Combine blueberries and rest of the flour. Stir into the batter.
• Pour the batter into 12 large paper-lined muffin cups ¾ full.
• Sprinkle with toppings over each cup.
• Bake in moderate oven for 40 minutes, or until toothpick inserted in the center comes out clean.