Preheat oven to 350ºF. Line 12 muffin cups with paper liners, and spray with nonstick spray.
To toast almond meal, heat in a skillet over medium heat for 10-15 minutes, stirring frequently to prevent burning. Should become golden brown and smell richly toasted. Remove from heat and allow to cool.
In a large saucepan, melt butter over medium heat. Add pears, sugar, cinnamon and nutmeg. Sauté until pears are soft and mixture has caramelized and browned, about 3 minutes. Remove pan from heat and set aside to cool.
In a large bowl, whisk together pancake mix, toasted almond meal and sugar. Make a well in the center of the mixture and add cooked pears, eggs and vanilla extract. Stir until just combined. Divide batter equally into 12 lined muffin cups and sprinkle with turbinado sugar.
Bake in a 350ºF oven for 18-20 minutes or until golden brown and a toothpick inserted into center comes out clean. Cool for 5 minutes in pan, then transfer to a wire rack to finish cooling completely.
Will keep in an airtight container for up to three days.