Directions:

Preheat oven to 400 F. Combine apricots and currants in smallbowl. Pour warm amaretto into bowl and cover with plastic; let cool. Stir in pumpkin and eggs. Combine flour, cinnamon, nutmeg, allspice, salt, baking soda and brown sugar. Cut in butter. Stir in pumpkin mixture. Divide among six mini-Bundt pans. Cover with aluminum foil. Place on rack set inside roasting pan. Fill pan two-thirds full with warm water. Bake 1 1/2 hours.