Step 1

Preheat oven to 350° F. Paper-line or grease 12 regular muffin cups.

Step 2

Combine 1 2/3 cups flour, baking soda, baking powder, salt, 1 teaspoon cinnamon and allspice in large bowl. Combine pumpkin and milk in another small bowl. Beat 1/2 cup butter and brown sugar in large mixer bowl until creamy. Add egg; beat until fluffy. Alternately add flour and pumpkin mixtures to butter mixture; beating just until blended. Combine blueberries and 1 tablespoon flour in small bowl. Stir gently into mixture.

Step 3

Spoon batter gently into prepared muffins cups.

Step 4

Combine remaining 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar and remaining 1/4 teaspoon ground cinnamon in small bowl. Using a fork, cut in 1 tablespoon butter until mixture is crumbly. Spoon over batter.

Step 5

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool. Store muffins in covered container.