1 2/3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt (optional)
1 tsp. cinnamon
1/2 tsp. allspice
1 c. pumpkin (solid pack - if using own be sure it is drained well)
1/4 c. Carnation evaporated milk (may use skim evaporated milk)
1/3 c. vegetable oil
1 c. brown sugar
1 egg or 1/4 c. Egg Beaters
1 c. blueberries
1 tbsp. flour

STREUSEL TOPPING:

Combine: 2 tbsp. sugar 1/4 tsp. cinnamon

Cut in 1 tablespoon butter until mixture is crumbly.

Combine first 6 ingredients. Combine pumpkin and evaporated milk until blended. Cream oil 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 with flour. Gently stir into batter. Fill 18 paper-lined muffin cups 3/4 full. Sprinkle streusel over top of muffins. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.