Pumpkin Blueberry Muffins

A wonderful, moist muffin poppin’ with blueberries. Amish cooks would use pumpkin puree from their own gardens, but this version works better for most of us.

1-2/3 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 T. cinnamon
1 C. solid-pack canned pumpkin
1/4 C. evaporated milk
1/3 C. shortening
1 C. packed brown sugar
1 egg
1 C. blueberries, fresh or frozen
1 T. all-purpose flour

Streusel Topping
2 T. flour
2 T. sugar
1/2 tsp. cinnamon
1 T. butter

Preheat oven to 350º. Cream shortening and sugar, add egg. Mix in the pumpkin and milk, then add the dry ingredients all at once and mix well. Combine the berries and flour, then gently stir into the batter. Divide batter into a sprayed or paper-lined muffin tin. In a small bowl, combine streusel ingredients with a fork. Sprinkle over the muffins. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Makes 18 small or 12 large muffins.

Kitchen Hint: I hate to have leftover canned pumpkin, so I use the whole can and double the other ingredients to make 2 dozen muffins at a time.

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