1 2/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup evaporated milk
1 cup pumpkin
1/3 cup shortening
1 cup firmly packed light brown sugar
1 cup blueberries
Combine pumpkin and spices with evaporated milk, mix until blended. Cream shortening and sugar in large mixing bowl, add egg: beat until mixture is fluffy. Add flour mixture to pumpkin and spices and egg & shortening mixture, mix together all ingredients. Gently fold in blueberries.
Fill 18 muffin tins 3/4 full or 6 large tins.
Bake at 350 degrees for 40 minutes or until toothpick inserted comes out clean.
If you bake this and like it, be sure to come back and let me know!