2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup libby's® solid pack pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen blueberries
Streusel Topping
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter

COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine eggs, pumpkin and oil in medium bowl; stir into flour mixture just until moistened. Fold in blueberries. Spoon batter into 18 greased or paper-lined muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.

BAKE in preheated 350°F oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks. Makes 18 muffins.

For Streusel Topping:

COMBINE 1/3 cup granulated sugar, 3 tablespoons all-purpose flour and 1/2 teaspoon ground cinnamon in medium bowl. Cut in 2 tablespoons butter with pastry blender or 2 knives until mixture is crumbly.