Preheat oven to 425°F. Grease a muffin tin and set aside.
Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Add chopped pears to dry ingredients and toss to coat. Set aside.
In a separate bowl combine eggs, honey, coconut oil, yogurt, and vanilla.
Pour dry ingredients in with wet and stir until just combined.
Evenly divide into medium sized muffin tin. Should fill each cavity to the top.
For the crumb topping: combine flour, sugar and cinnamon. Add cold butter and combine until fine crumbs. Add pecans.
Evenly divide crumb topping between muffins, if using.
Bake at 425° for 5 minutes.
Turn oven down to 350°F and continue baking for 11 minutes.
Muffins should be slightly browned and toothpick comes out clean.
Let cool in pan 5 minutes before removing to a cooling rack.