Blueberry Pumpkin Muffins
| Yield: | 12 Servings |
| Categories: | Muffins, Low-Fat, Breads |
| 1 2/3 | c | Flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 1/2 | ts | Allspice |
| 1 | c | Firmly packed light brown sugar |
| 1 1/3 | c | Fresh pumpkin puree |
| 2 1/2 | tb | Oil |
| 1 | Egg | |
| 1/4 | c | Evaporated milk |
| 1 | c | Blueberries |
| STREUSEL | ||
| 2 | tb | Flour |
| 2 | tb | Brown sugar |
| 1/4 | ts | Cinnamon |
| 1 | tb | Butter or margarine |
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