This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

BLUEBERRY PUMPKIN MUFFINS

1 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup canned solid pack pumpkin
1/2 cup milk
1 egg
1/4 cup melted butter or margarine
3/4 cup fresh or frozen blueberries
1/4 cup firmly packed brown sugar

Preheat oven to 400°F. Grease twelve 2½-inch muffin-pan cups. In medium bowl combine dry ingredients. In small bowl blend pumpkin, milk, egg and butter. Add to dry ingredients; stir just until blended. Fold in blueberries. Fill prepared muffin cups 3/4 full. Sprinkle batter evenly with brown sugar. Bake 20 minutes. Serve warm. Makes 12 muffins, 175 calories each.