If you're like me, you always have canned pumpkin in your pantry leftover from Thanksgiving. Here's a yummy way to use it up.
Blueberry Pumpkin Muffins
Recipe from old Libby's advertising
1 2/3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup Libby's Solid Pack Pumpkin
1/4 cup undiluted evaporated milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 cup blueberries
1 tbsp. flour
streusel (recipe below)
Combine first six ingredients. Combine pumpkin and evaporated milk until blended. Cream shortening and sugar in large mixer bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately 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 moderate oven (350˚F) 40 minutes or until toothpick inserted in center comes out clean.
Note: For larger muffins, use 12 paper-lined muffin tins.
Streusel: Combine 2 tbsp. flour, 2 tbsp. sugar and 1/4 tsp. cinnamon. Cut in 1 tbsp. butter until mixture is crumbly.
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