Combine dry ingredients in a large bowl. Combine pumpkin, egg, oil and evaporated milk in a medium bowl. Stir wet ingredients into dry ingredients and stir just until mixture is moistened. Fold in blueberries. Fill paper lined muffin pans and sprinkle tops with streusel. Bake at 350 F for about 40 minutes or till a pick inserted in the center comes out clean. Streusel: Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Mardis Notes: The original recipe called for 1/3 cup shortening instead of the oil and 1 cup solid pack pumpkin. I changed to using the oil and a smaller amount of fat to make them more heart smart and found they made a nice moist muffin anyway, probably because of the pumpkin. If using solid pack pumpkin, you may need to increase the liquid a little depending on the moisture content of your flour. The method in the original called for the shortening, sugar and egg to be creamed together and then the dry ingredients to be added alternately with the wet. I accidentally baked these at 400 F for 18 minutes and they turned out about right. Recipe by: Libbys advertisement, Nov 1987, modified Posted to MC-Recipe Digest V1 #1013 by Mardi
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 50 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 22.7mg||7 %|
|Sodium 139.8mg||5 %|
|Potassium 129.5mg||3 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 25.3g|
|Protein 3.9g||6 %|
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Calories per serving: 170
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