Blueberry pumpkin muffins

Blueberry pumpkin muffins
From “Best Recipes from American Country Inns and Bed & Breakfasts,” by Kitty and Lucian Maynard. This recipe comes from the Pinecrest B&B in Asheville, N.C., which unlike many places featured in cookbook round-ups of this nature, still seems to exist. Cool building.

Ingredients
1⅔ cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon allspice
¼ teaspoon salt
⅓ cup butter, room temperature
1 cup brown sugar
1 egg, beaten
1 cup pumpkin puree
¼ cup evaporated milk
1 cup blueberries

Topping
2 tablespoons flour
2 tablespoons sugar
¼ teaspoon cinnamon
1 tablespoon butter

Method
Preheat oven to 350 degrees. Line 12 muffin cups.

Combine flour, baking soda, 1 teaspoon cinnamon, baking powder, allspice and salt in a medium bowl. Set aside.

Cream butter and brown sugar in a large bowl. Beat in egg. Add pumpkin and evaporated milk and mix well. Fold in dry ingredients until just combined. Fold in blueberries. Divide batter among muffin tins, about a ¼ per muffin.

Combine topping ingredients. Sprinkle over muffins. Bake for 40 minutes or until done.

Rating: This recipe falls into the category of one you wouldn't regret making, or eating, but might not make again. These are fine. They're moist enough that they would hold at room temperature, which would probably be a plus at a B&B. They're a tad messy on the fingers, between burst blueberries and that crumb topping. Their only real crime is that they contain pumpkin and pumpkin spices, but you can't really taste the spice, just the pumpkin, so they were a bit disappointing. If I were make it again, I might add nutmeg to see if it could break through the pumpkin mass.