Preheat oven to 275 degrees F. Line 12 muffin cups with paper or foil liners.

In large mixing bowl, combine both flours, baking powder, cinnamon, ginger and salt.

Using electric mixer with paddle attachment, beat together melted butter and both sugars until light, 2 to 3 minutes. Add egg and vanilla, beating well after each addition.

Reduce mixer speed to low and slowly incorporate dry ingredient mixture, alternating in three additions with the milk, beginning and ending with the flour mixture. Fold in pears.

Divide batter between prepared muffin tins, filling each no more than ¾ full. Bake until a toothpick inserted in the center of a muffin comes out mostly clean, about 30 minutes.

Cool 5 minutes in the pan then transfer to wire rack to cool completely.