To a mixing bowl, add milk, rolled oats, pure maple syrup, brown sugar, olive oil, vanilla and egg. Stir to combine and let soak for 10 minutes.
To another bowl, add dry ingredients. Spoon and level flour for more accurate measurements. Add bakings soda, spices and salt. Preheat oven to 350F.
Core pears but leave the skins on, you shouldn't even notice them in the muffins! Dice pears into small cubes or to your preferred size.
Stir the dry ingredients into the wet until partially combined. Then fold in diced pears until batter is fully combined. Don't over-mix.
Grease a muffin tin with cooking spray and scoop batter to make 12 muffins. Bake at 350F for 20-22 minutes. These muffins do not brown on the tops so don't wait for them to darken in color or else you'll have very dry muffins.
Store at room temperature for 2-3 days or in the fridge for 5 days.
If your muffin batter is very liquid or if you add extra fruit, add another 1/4 cup of flour, spooned and leveled.
These muffins are naturally sweet. If you prefer sweeter muffins, use another 1/4 cup brown sugar instead of maple syrup.