Ginger Glazed Pear Muffins

Ingredients:
2 spray(s) cooking spray
2 large pear(s), ripe, Bosc, with skin (I used 1 bosc & 1 d'anjou)
1/2 tsp ground cinnamon
1/3 cup(s) sugar, granulated
1 tsp fresh lemon juice
1/2 cup(s) sour cream (I used reduced fat)
1 large egg(s), beaten
1 tsp vanilla extract
1/3 cup(s) fat-free skim milk
1 cup all-purpose flour, unbleached
1 cup whole wheat flour (you can use 2 cups all-purpose if you prefer)
1/2 tsp table salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup(s) confectioner's sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, warm, or more if necessary

Directions:
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
In a large bowl, sift together flour, salt, baking soda and baking powder.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)
Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)

While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Spread a thin layer of glaze over each muffin.