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Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups; lightly coat insides of cups with cooking spray. Set aside.
In a large bowl stir together flour, oats, brown sugar, baking powder, allspice, and salt. Stir in the apricots. Make a well in the center of the flour mixture. In a small bowl whisk together the milk, oil, and egg; add all at once to the flour mixture. Using a fork, stir just until moistened.
Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle pecans evenly over top. Bake about 15 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove muffins from muffin cups; serve warm.