Preheat oven to 350 degrees F; line muffin tins with paper baking cups.

In a large bowl, whisk together flours, sugars, baking powder, cinnamon and salt. Set aside.

In a small saucepan over medium heat, melt and cook butter, stirring often, until butter turns a deep brown color. Remove from heat and pour through a fine-mesh strainer into a medium bowl.

Cool slightly before adding egg, milk and vanilla to bowl. Stir to combine.

Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped pear and caramels. Fill baking cups about 3/4 full with batter.

In a small bowl, combine topping ingredients and sprinkle over batter in cups.

Bake 20 to 25 minutes or until a toothpick inserted in the center of the cake portion of the muffin comes out clean. Remove muffin tins from oven and let muffins cool in pan 5 minutes before removing. Serve warm.