Preheat oven to 350 degrees F and line a muffin tray with paper cups.
In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt.
In another bowl, whisk together the egg, oil, and vanilla.
Add the wet ingredients to the dry ones. The batter will be VERY thick.
Fold in the pear chunks. The batter will soften and start to look more like batter thanks to the moisture in the pears!
Scoop into the muffin cups and bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
Let cool for about 10 minutes in the pan before transferring to a wire rack.
Notes
The batter will initially appear dry, but it's intentional to accommodate the moisture from the pears. As you fold in the pears, the batter will become more uniform and moist without crushing the pears.Muffins may finish cooking at different times due to varying pear moisture, so remove the pan from the oven when most muffins pass the toothpick test. Allow them to cool in the pan to even out the results.For storage, keep these muffins in an airtight container in the fridge, where they will stay fresh for about 3 days.