1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin tins with liners.
2. In a large bowl whisk pumpkin puree, oil, eggs, and vanilla. Add flour, sugar, cinnamon, salt, baking powder, and baking soda. Whisk until smooth. Fold in pears.
3. Spoon muffin batter into lined muffin tins. Combine pecan crunch ingredients in a small bowl and sprinkle on top. Bake for 20–25 minutes.