Preheat oven to 350°F. Line a 12-cup muffin tin and 3 cups of a 6-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, ground ginger, baking powder, baking soda and salt. In a medium bowl, whisk melted butter, eggs, buttermilk, vanilla and fresh ginger until blended. Pour into flour mixture and stir just until combined. Do not overmix. Fold in pears and pecans.
Divide batter evenly among muffin cups. Bake until tops are golden and a toothpick inserted into a muffin comes out clean, about 20 minutes.