Preheat oven to 350 degrees F. Line a muffin tin with paper cups or spray with cooking spray. Set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt until combined.
In a separate mixing bowl, stir together the shredded pear, chopped pear, walnuts, eggs, vanilla extract, honey, oil, Organic Almond Non-Dairy Beverage and Greek yogurt until smooth.
Add the pear mixture to the flour mixture and stir to combine. Try not to overmix the batter; stir until just combined.
Spoon the mixture into the muffin cups, filling them two-thirds of the way (about ¼ cup). Sprinkle with finely chopped walnuts.
Bake for 15-17 minutes, or until toothpick inserted comes out clean and tops are golden brown.
Remove from oven and let cool completely on a cooling rack.