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.
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