Preheat oven to 375°F (190°C).

In a bowl, whisk together flour, baking soda, salt, and cardamom.

Set dry ingredients aside.

In a separate bowl, beat together Splenda, sugar, and oil until well combined.

Add eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients to the wet ingredients, scraping down the sides of the bowl to ensure even mixing.

Stir in vanilla extract.

Gently fold in chopped pears, cranberries, and pecans until evenly distributed.

Spray an oversized muffin tin with cooking spray (Pam).

Spoon mounded 1/3-cup portions of the batter into each of the 12 muffin wells.

Bake in the preheated oven for 25 minutes, or until a wooden skewer inserted into the center comes out clean.