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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 26 2010

Blueberry Pumpkin Streusel Muffin Recipe

1 cup Pumpkin Puree
1/4 cup Evaporated Milk
3/4 cup Brown Sugar
1/3 cup Shortening
1 Egg, beaten
1 2/3 cups All Purpose Flour
1 cup Blueberries
1tsp. Baking Soda
1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Allspice
1/4 tsp. Salt - On a low salt diet? Skip the salt
1/4 cup Brown Sugar
1/2 tsp. Cinnamon
1/ Tbs. Butter or Margarine
1/3 cup Chopped Walnuts(optional)

Preheat oven to 350 degrees.

Mix ingredients for Streusel topping together and set aside.

In a bowl, combine flour, and spices. Set aside.

In a large bowl, Cream shortening and sugar.

Add egg and beat together until fluffy.

Combine in the pumpkin and evaporated milk.

Add flour mixture, a little at a time, and mix in.

Rinse blueberries and gently cut into batter.

Put muffin cups into a muffin tin. If not using muffin cups, grease muffin tin first.

Fill muffin cups with batter.

Sprinkle Streusel topping over muffins.

Bake at 350 degrees for 40 minutes.

Test with a toothpick for doneness.

Serve warm or cool.