Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, cardamom and salt; set aside.
In another bowl, whisk together the eggs, brown sugar, oil and vanilla.
Using a rubber spatula, make a well in center of dry ingredients; pour egg mixture into well. Gently fold dry ingredients into wet, giving mixture only a few turns until just moistened.
Fold in pears and pecans. Divide batter equally among prepared muffin cups, smoothing the tops. Bake until muffin tops are a pale golden and springy to the touch, 25 to 30 minutes.
Cool muffins in muffin tin for 5 minutes before serving.