Preheat your oven to 400 degrees.

Place muffin cups in muffin tin & set aside.

In a stand mixer or large bowl cream together sugars and softened butter until fluffy {about 1 minute}. Add the eggs and vanilla, and mix until combined.

In a medium bowl, mix flour, baking powder, spices, and salt. With your stand mixer on low speed, slowly mix 1/2 of the flour mixture into the sugar mixture, then add 1/2 of the milk. Repeat this step with remaining flour mixture & milk, stirring only until the mixture is incorporated. Do not over mix! Fold candied ginger and diced pears into the batter.

In a separate bowl, mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice and crumbly.  Is crumbly even a word? Hmm.

Divide the batter between the muffin cups. If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture.

Bake spiced pear muffins for 18 minutes minutes, turning pan once about halfway through baking. Muffins are done when a toothpick inserted in the middle comes out clean. Take muffins out of oven, lock your doors so your neighbors can’t get in and let cool before gobbling up.

*Makes 1 dozen muffins