Preheat oven to 425º. Spray 12 cup muffin pan with cooking spray or add cupcake liners.

With an electric mixer, cream together butter and sugars until well combined. Add eggs, sour cream and vanilla and beat until creamy.

In a separate bowl whisk together flour, baking powder, spices and salt. Add flour and milk to the butter mixture, mixing until just barely combined. Don’t over mix. Add pears, candied ginger (if using) and nuts and fold into the batter.

Streusel topping:

Combine the sugars, cinnamon and flour. Add butter and combine with your fingers or a pastry cutter.

Fill muffin tins using an ice cream scoop to about ¾ full and add streusel topping, pushing it into the batter. Place in oven and bake for 5 minutes then turn down the oven to 350º and bake for 15-20 minutes until a toothpick comes out clean.

Icing:

Using a hand mixer, combine confectioners sugar, cream and vanilla. Add more cream or milk until it is the consistency you want and drizzle over muffins before serving.