Preheat the oven to 350°F (175°C or 165°C for a fan oven).
Line a muffin pan with paper liners.
Make the streusel - Cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the sugar, cinnamon and ¼ cup chopped pecans . Set aside.
To make the muffins, beat together the oil and the eggs in a medium bowl or jug.
Beat in the vanilla and crème fraîche or sour cream.
Stir in the apple and pear sauce
Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together in a large bowl.
Add the chopped pecans and toss to coat them in the flour mixture.
Add the wet ingredients (the egg mixture) to the dry ingredients (flour etc) and stir together thoroughly. Do not over beat.
Divide the batter between the muffin cups.
Sprinkle the streusel mixture over top of each muffin.
Bake from 15 to 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
Take the muffins out of the oven and cool in the pan for 10 minutes.
Remove the muffins from the pan and cool on a wire rack.