This makes such a warm and inviting addition to your breakfast or just enjoy one in the afternoon with a fresh, hot cup of coffee.
2 1/2 c. flour plus 2 T. separated
2 c. sugar plus 1/4 c. separated
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
1 1/4 c. canned pumpkin
2 large eggs
1/4 c. vegetable oil
1 c. fresh or frozen blueberries
1 t. cinnamon
2 T. butter
Streusel topping: In a small bowl combine 1/4 c. sugar, 2 T. flour, 1 t. cinnamon. Cut 2 T. butter into the mixture with a pastry blender and blend until crumbly.
Combine 2 1/2 c. flour, 2 c. sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl, stirring well. Stir wet mixture into dry mixture, just until moistened. Gently fold in blueberries. Spoon batter into lightly greased muffin pan, filling 3/4 full. Sprinkle with streusel topping.
Bake at 350 degrees for 30 minutes. Serve warm.