Pear Ginger Upside-Down Muffins

1. Preheat oven to 350°F. Coat a six-well jumbo muffin tin with cooking spray; set aside.
2. In a small saucepan, whisk together honey, almond milk, coconut oil, and vanilla bean seeds over medium heat for 1 minute; set aside.
3. In a large bowl, sift together flour, baking powder, nutmeg, baking soda, and salt. Stir in 1/4 cup brown sugar. In a small bowl, whisk together buttermilk, melted butter, egg, and vanilla extract. Add buttermilk mixture to flour mixture, stirring until ingredients are well-combined. Fold in ginger.
4. Roughly chop half of pear into small cubes; add to muffin batter. Thinly slice remaining pear. Set aside.
5. Spoon about 1 Tbsp. of honey mixture into each muffin well. Layer 3 to 4 pear slices into each muffin well and fan them out. Fill each muffin well with 1/3 cup batter.
6. Bake 30 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Cool in pan on wire rack 5 minutes. Run a knife around the edges of each muffin to loosen; invert muffins onto a wire rack and cool completely.
7. In a small skillet, combine almonds and remaining 1 Tbsp. brown sugar. Allow sugar to soften and melt. Add water and cook until almonds and sugar form firm clusters. Cool; crumble over muffins to garnish before serving.

Each muffin contains: 339 calories, 13 g fat, 7 g saturated fat, 0 g trans fat, 52 mg cholesterol, 429 mg sodium, 50 g carbohydrates, 2 g fiber, 27 g sugar, 6 g protein. Daily values: 6% vitamin A, 2% vitamin C, 9% calcium, 10% iron