ocelot

1 box Dromedary gingerbread mix (other brands probably work equally well. This is just the one I used)
1 1/2 cups applesauce (unsweetened/spiced/flavored is probably best. NOTE: If the jar holds five 1/2 cup servings, this does not equal 1 1/2 cups. If you just dump in the whole jar, you'll have to spoon out a cup or so of applesauce. Luckily, I noticed before mixing it in... (why do my recipes always end up like that?))
1 can (15 oz.) peaches (preferably with the lightest syrup available. Whole slices would probably work well for a cake, chunks for muffins)

Preheat oven to 400 degrees for muffins, or 350 for cake.

Mix gingerbread mix and applesauce in a bowl until there are no dry bits of mix remaining (if you're baking a cake, you can just mix it directly in an 8' x 8' pan and save some dishwashing). Drain the peaches (add the juice to iced tea or something), and if necessary, chop them into whatever size you want (for muffins, I cut each slice into thirds). Stir peaches in with the gingerbread/applesauce mix.

Spoon into muffin tins/cake pan. The instructions on the box say to bake muffins for 15 - 20 minutes, and cakes for 30-35. I think that for this recipe, 400 degrees for 20 - 30 minutes would work well for muffins (depending on the size - larger muffins need longer) - I think there's a higher moisture content due to the peaches, and they seemed gooey after 20 minutes (also, the box instructions change ingredients for muffins away from the plain cake recipe, and I didn't do that here. That could have made a difference).

If you aren't using muffin tin liners, run a table knife around the edge of each muffin (or around the edge of the cake) after removing them from the oven (to prevent them from sticking) and let cool for 15 minutes or so. Then dump them onto a cooling rack and let them cool the rest of the way before storing (or serve them warm, or whatever).

The recipe makes one 8' x 8' cake, 6 large muffins, or 12 small muffins. It takes about 2 minutes to prepare (not counting the cooking time) assuming you get peaches pre-cut into the size you want, and don't have to scoop a cup of applesauce back out of the mixture.

In the future, I think I'd make the gingerbread from scratch, in order to better regulate the sugar levels. I'm making these for breakfast, and they really shouldn't be quite so sweet. You can supposedly replace the oil with applesauce in most (baking) recipes, or go half and half. I think I'd greatly reduce the sugar in the average gingerbread recipe, and use whole wheat flour. Chopped apples instead of peaches might also be good. Just following the directions for the cake, in terms of temperature and cooking duration, might also work better. Using slightly less than 1 1/2 cups applesauce if using juicy fruit like canned peaches might also work better.