Bosc or Anjou pears will also work here, as long as they're ripe. Your bare hands do the best job of mixing the bread into the egg.
Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
Combine yogurt, pumpkin, brown sugar, ginger, nutmeg, salt, and eggs in a large bowl; whisk until smooth. Add bread; stir until liquid is absorbed. Fold in pears and cranberries.
Divide pumpkin mixture evenly among cups of prepared muffin pan; lightly press to remove air pockets. (They will mound up.) Bake at 375°F for 25 minutes or until batter is set and tops are lightly browned. Remove from oven to a wire rack; cool 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins. Place muffins on a plate; sift powdered sugar over top.