Apricot Cupcakes

Apricot Cupcakes

6 medium eggs.
3 cups of apricot fruit spread.
3 cups of flour.
2 cups of oats.
3/4 cup of applesauce.
3/4 cup of softened butter.
2 tablespoons of vanilla extract.
1 tablespoon of baking powder.
3 teaspoons of pumpkin pie spice.
3/4 teaspoon of salt.

Preheat your oven to 350°F (175°C).

Beat the eggs in large bowl.

Blend in the apricot spread, applesauce, butter and vanilla extract.

Add the flour, oats, baking powder, salt and spice; mix thoroughly.

Pour into lined muffin tins.

Bake for 18 minutes or until golden brown.

Cool completely on wire rack.

Store in tightly covered container.

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