Great muffins for the fall and winter holidays...but don't let that stop you from eating them all-year round!

Blueberry Pumpkin Muffins

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup canned pumpkin
1/4 cup evaporated milk
1/3 cup vegetable shortening
1 cup firmly packed brown sugar
1 large egg
1 cup blueberries
1 tablespoon all-purpose flour

1. Combine 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon, and allspice; in a medium bowl, set aside.
2. Combine canned pumpkin and evaporated milk and mix until blended; in a small bowl, set aside.
3. In a large mixing bowl cream together brown sugar with shortening, until blended. Beat in egg until mixture is fluffy. Gradually add flour mixture alternating with pumpkin mixture; into brown sugar, beating after each mixture. Combine blueberries and 1 tablespoon flour. Gently stir into the batter. Spoon into a cupcake wrapper lined muffin tins about two-thirds full.
4. Bake in 350°F (175°C) oven for 40 minutes, or until the centers are set. Cool on wire rack.

Makes 1 dozen muffins.