Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with baking spray with flour.
Prepare Apple Fritter Cake batter through step 3, using 1½ cups (174 grams) pears instead of apples and Chinese five-spice powder instead of cinnamon. Divide batter among prepared wells (about 5 tablespoons or 80 grams each). Top with remaining ½ cup (58 grams) pears.
Bake until lightly browned and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack for 10 minutes.
In a small bowl, whisk together confectioners’ sugar and milk until smooth; drizzle onto warm cakes. Serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.