6 2/3 c. flour (4 c. whole wheat, 2 2/3 c. white)
4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 tsp. cinnamon
2 tsp. allspice
4 c. pumpkin
4 c. blueberries
1 c. evaporated milk
1 1/2 c. vegetable oil
3 c. brown sugar
4 eggs

Combine first 6 ingredients. Mix evaporated milk and pumpkin together. In a large bowl, cream oil, sugar, and eggs. Beat until fluffy. Add flour mixture alternately with pumpkin mixture; beat well. Add 4 tablespoons flour over blueberries; mix blueberries gently by hand into batter.

Fill cupcake liners 3/4 full. Bake at 350 degrees for 25 minutes or until done. Makes 5-6 dozen moist, tasty muffins.