For the Roasted Peach Puree:

1. Toss the peaches with the cinnamon, rum, and brown sugar.
2. Spread in an even layer on a baking sheet.
3. Bake at 325 for 35-45 minutes or until soft and carmelized.
4. Remove from oven and let cool.
5. Transfer roasted peaches to a food processor or blender and blend until smooth.
6. Strain puree through a mesh colander to remove any large chunks or pieces of peach skin.
7. Store puree in an airtight container in the fridge until ready to use, up to 1 week.

For the Muffins:

1. Cream butter and sugars in an electric mixer until light and fluffy.
2. Add vanilla and eggs and beat until combined.
3. In a separate bowl, whisk together peach puree, rum, and buttermilk. (A food processor will also do the trick).
4. In another bowl, sift together flour, salt, and baking soda.
5. Alternate adding peach and flour mixtures to the electric mixer, making sure to start and end with the flour mixture. I like to add 1/3 of the flour, then 1/2 of the peach mix, then another 1/3 of the flour, then the rest of the peach mix, followed by the rest of the flour. Beat until combined in between each addition.
6. Fill muffin tins or muffin cups 2/3 full with batter.
7. Bake at 325 for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Remove muffins from oven and let cool. Drizzle with cinnamon rum glaze (recipe below).
9. Store muffins in an airtight container for up to 1 week.

For the Glaze:

1. In a small saucepan, combine rum, milk, vanilla, and cinnamon over medium heat.
2. Heat mixture to a simmer and let simmer for two minutes.
3. Remove mixture from heat and let cool for 5-10 minutes.
4. Whisk together liquid mixture and powdered sugar. If mixture is too runny, add more powdered sugar or let stand until slightly thickened.
5. Drizzle glaze over top of Roasted Peach Muffins or dip muffins directly into glaze. Eat immediately or allow glaze thirty minutes to set. Store muffins in an airtight container for up to 1 week.