6 tablespoons butter 1.5 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons ground cinnamon 3 teaspoons allspice 1 teaspoons nutmeg 1 teaspoon ground ginger 2 eggs 2/3 cup brown sugar 1 1/4 cups peaches pureed (I also add a splash of the syrup from canned peaches.) 1 tablespoon vanilla Topping: 1/4 cup flour 3 tablespoons brown sugar 1 1/2 tablespoons butter, softened 1 teaspoon cinnamon OR 1/3 cup sugar 1 tablespoon sugar Directions Melt butter and let cool. Combine all dry ingredients except brown sugar. Cream eggs and brown sugar, stir in butter and vanilla. Add peach puree to egg and brown sugar mixture. Add dry ingredients. Mix thoroughly to combine. Put into mini muffin tins and sprinkle each one with a bit of either topping choice. Bake at 375 for 9 - 12 minutes or until done. *Regular muffins bake for a little longer - approx. 20 minutes.