Preheat oven to 350 degrees F. Coat a muffin tin with nonstick spray or line with paper liners. In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder, salt, cinnamon, allspice and ground flax seed. Cut in butter until crumbly.
In a separate bowl, whisk together yogurt and eggs.
Fold egg mixture, pears and almonds into dry ingredients just until combined.
Scoop into prepared muffin tin. Combine topping ingredients in a small bowl and sprinkle over batter.
Bake in preheated oven for 25-35 minutes or until toothpick comes out clean. Cool completely.