Preheat the oven to 350 degrees (F) and line muffin tins with 16 muffin paper liners.
In a large bowl, mix flour, cinnamon, allspice, baking soda, and salt. Set aside.
In a separate bowl, mix oil, vanilla, buttermilk, eggs, and brown sugar. Pour wet mixture into dry ingredients and mix gently until combined. Fold in peaches.
With a large ice cream scoop, spoon batter into muffin cups.
Bake 20 minutes or until toothpick inserted into the center comes out clean. Cool 10 to 15 minutes before turning out on a wire rack to cool.
If using canned peaches, drain well before dicing. I used a 29-ounce can of peaches but it wasn't enough to make 3 cups. Due to grocery store lines during the shutdown, I made do with what I had and the muffins turned out fine.
I sprinkled half of the muffins with coarse sparkling sugar for a bit of added sweetness and crunch.
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