Ingredients

2 cups Fresh Peaches, diced (or fresh frozen)

2 cups Pumpkin, puréed (preferably fresh, but organic canned will work)

2 cups Creamy Almond Butter

1 cup Honey (local, raw and unfiltered)

2 cups Honeyville Blanched Almond Flour

2/3 cups Unsweetened Coconut, finely grated

2/3 cup Coconut Oil

1/3 cup Dried Apricots, chopped (preferably unsulphered)

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Sea Salt

1/2 tsp Cinnamon

6 Eggs (cage free & brown)

1 cup Raw Pecans, chopped

Coconut Palm Sugar, to sprinkle tops 

Directions

Preheat oven to 350°

Mix all dry ingredients together in a large bowl. Beat eggs in a separate bowl and then add in almond butter, pumpkin, coconut oil and honey and combine thoroughly. Add the wet mixture to the dry and combine. Next mix in peaches, apricots and pecan until combined.

This mixture is very sticky and thick. Fill baking cups to almost full. I like to use a greased silicone muffin pan for best results. Sprinkle the tops of each muffin with a little coconut sugar. Bake for 30 - 35 minutes on middle upper rack until golden brown.