1 2/3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 can pumpkin
1/4 c. undiluted evaporated milk
1/3 c. shortening
1 c. firmly packed brown sugar
1 egg
1 c. blueberries
1 tbsp. flour
Streusel

Combine first 6 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 over top of muffins. Bake at 350 degrees approximately 40 minutes.

Streusel: Combine 2 tablespoons flour, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Add 1 tablespoon butter.