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 c. solid pack pumpkin
1/4 c. evaporated milk
1/3 c. shortening
1 egg
1 c. firmly packed brown sugar
1 c. blueberries
1 tbsp. flour

STREUSEL:

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

Cut in 1 tablespoon butter until mixture is crumbly.

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 alternating 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 in 350 degree oven 40 minutes.