Preheat the oven to 325° F. Lightly grease a muffin tin with coconut oil.
In a large bowl, whisk the almond flour, coconut flour, baking soda, sea salt, ½ teaspoon cinnamon and ginger until combined.
In a separate bowl, whisk together the eggs, ¼ melted coconut oil and grated pears. Add the wet egg mixture into the dry ingredients and beat until smooth.
Make the pecan topping: in a small bowl use a large fork to combine the remaining ¼ cup firm coconut oil, pecans, 2 tablespoons of cinnamon and raisins. Dollop a spoonful of the topping at each muffin cup base.
Spoon the dough on top of the topping in each muffin tin and bake for 20-25 minutes (will depend on the ripeness of your pairs and your oven).
Cool slightly before removing from the muffin tin. Serve warm or keep in the refrigerator.