Apricot Cupcakes

6 large eggs
3 cups apricot preserves (jam)
3/4 cup applesauce
3/4 cup butter softened
2 tablespoons vanilla extract
3 cups flour, all-purpose
2 cups oats
1 tablespoon baking powder
3/4 teaspoon salt
3 3/4 teaspoons pumpkin pie spice

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices; mix well. Pour into lined muffin tins.

Bake 18 minutes, until golden brown.

For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container.