Preheat your oven to 160°C (320°F) and line a 12 cup muffin tin with paper cupcake cases.
Peel and finely chop your two pears. You should have about 180 grams of pear pieces.
Take half an orange and squeeze out 2 tablespoons of orange juice over the pears. Set them aside.
In a mixing bowl whisk together your melted butter and honey until it’s dissolved.
Add in your eggs and whisk again. Finally add in the yogurt and vanilla essence. Your wet ingredients are ready.
In a separate bowl measure out your dry ingredients. Mix your plain flour, wholewheat flour, baking powder, baking soda and spices – ground nutmeg, cinnamon and ginger.
Finally mix the dry and wet ingredients and stir until just combined. Then pour in the chopped pear slices with orange juice and mix until they’re evenly distributed in the batter.
Spoon the mixture into each of your cupcake liners until level with the top.
Sprinkle on some turbinado sugar.
Bake on the middle shelf of the oven for 20-25 minutes or until a knife comes out clean and set out to cool on a wire rack.