I like to whip up a few batches of these delicious muffins before Thanksgiving; they make a great breakfast treat or are wonderful served with coffee to early guests.
Mini muffins can be made in advance and frozen. Just be sure to thaw and reheat them in a warm oven before serving.
Preheat the oven to 350 degrees. Line the cups of a mini muffin tin with paper liners. In a medium-size bowl, sift the flour, baking soda, cinnamon, allspice and salt.
In a large bowl, blend the buttermilk, oil, egg and brown sugar. Add the flour mixture to the wet ingredients, stirring until combined. Fold in the pears. Fill the cups 2/3 of the way up. Bake for 18 to 20 minutes, or until golden.