1 2/3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice1 c. canned solid pack pumpkin
1/4 c. evaporated milk
1/3 c. shortening
1 c. firmly packed light brown sugar
1 egg
1 c. blueberries
1 tbsp. flour
Streusel

Combine first six ingredients. Combine pumpkin and evaporated milk until blended, cream shortening and sugar in large mixing 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 (see below) over top of muffins. Bake at 350 degrees for 40 minutes or until done.

STREUSEL:

Combine:

2 tbsp. flour
2 tbsp. sugar
1/4 tsp. cinnamon

Cut in 1 tablespoon butter until mixture is crumbly.