Preheat oven to 400°. Spray 12-cup muffin with cooking spray. You will also need an extra muffin tin with just three cups sprayed.
Place walnuts in a food processor; process until finely ground. Set aside.
In a large bowl, combine flours, baking powder, baking soda and salt. Stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
Using a baking scoop or large spoon, fill muffin cups ⅔ full with batter.
Sprinkle batter with turbinado sugar.
Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.
Walnuts can easily be frozen for up to a year when stored in an airtight container, so buy in bulk and save money. Make Ahead Preparation TipsOne of my favorite things to do to prep a baked good recipe like this is to make a dry goods “kit”. It’s kind of like the pre-made cake or muffin mixes you buy at the grocery store but instead, you are making them yourself! You can also chop up the walnuts ahead of time and store in an airtight container also until you’re ready to prepare these muffins.I don’t recommend dicing the pears until you are making this recipe as they can turn brown and become a little mushy, even when they are stored in the refrigerator.Freezer FriendlyThese pear muffins freeze really well! I will often make a double batch to keep some in the freezer. They heat up beautifully in the microwave from frozen—perfect for when on the go! Just wrap a frozen muffin in a paper towel and reheat in the microwave at 70% power for about 45 seconds to one minute.