Preheat the oven to 375°F (190°C) and line muffin pans with wrappers or grease with cooking spray.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
In a large bowl, mix the melted butter, brown sugar, molasses, applesauce and vanilla until combined. Beat in the egg on high speed until incorporated.
On low speed, gradually mix in the flour mixture, alternating with the milk. Fold in the chopped peaches with a spatula. Spoon the batter into the muffin pans until each cup is 3/4 full. For more even baking fill empty cups 3/4 full of water.
Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Let the muffins rest in the pan for 3 minutes before removing to a wire cooling rack.
Best enjoyed the day they're baked. Store in an airtight container in the refrigerator. After a few days move them to the freezer.