Preheat your oven to 170°C and line a standard muffin tin with 8 muffin liners.

For the crumble topping, place 80g of the spiced cake mix in a small bowl. Add the cold butter and oats and rub between your fingertips to form a crumbly consistency. Set aside.

To prepare the muffins, whisk the eggs until foamy, then whisk in the butter and yoghurt until well combined. Add the remaining spiced cake mix and whisk to form a smooth batter. Lastly, fold in the pears and pecans, taking care not to overmix the batter.

Divide the muffin batter between the muffin liners and top each one with a generous sprinkle of crumble topping.

Bake muffins for 25-30 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.

Tip: Swap out the pear for other fruits, like berries, peach or apple.