Preheat oven to 400 degrees Fahrenheit.

Prepare a non-stick muffin tin by spraying with non-stick cooking spray or using paper muffin liners.

In a small microwavable bowl, combine raisins, chopped apricot halves, and 1/3 cup water.

Microwave for 45 seconds or until hot.

Cover the bowl and allow fruit to plump while mixing the remaining ingredients.

In a large bowl, mix together the flour, oats, sugar, baking powder, salt, nutmeg, cinnamon, and powdered milk.

Add the applesauce, pumpkin puree, and egg, mixing until thoroughly combined.

Drain any water from fruit that has not been absorbed.

Add fruit and chopped cashews to the muffin batter; stir to blend.

Divide batter evenly into 9 muffin cups.

Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted off-center comes out clean.

Immediately remove muffins from the tin.

Spread each muffin with a small amount of apricot preserves.