Preheat oven to 425°F. Line 12 muffin cups with paper liners.

In a large bowl whisk all-purpose flour, baking powder, baking soda, cardamom, cinnamon, ginger, nutmeg, and salt in a medium bowl.

In another bowl add oil and granulated sugar and mix well . To this add egg, and milk.

Gently fold the flour mixture into the wet mixture. To this add ¾ cup peach pieces and finally fold in. Divide the batter among the prepared muffin cups and sprinkle rest of peaches and cinnamon sugar.

Bake the muffin 425°F for first 5 minutes and then reduce the temperature to 350°F and continue to bake for another 15 minutes.

Bake until the tops spring back when touched lightly and is golden brown. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.