0 Preheat the oven to 350° F. Generously spry miniature Bundt pans with baking spray with flour.
1 In a medium bowl, beat the oil, granulated sugar, brown sugar, and eggs with the mixer at medium speed until well combined. Add pumpkin pulp, vanilla extract, and yogurt and continue beating until all well incorporated.
2 In a separate bowl, whisk together the flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda.
5 Add the flour mixture to the pumpkin mixture and beat slowly until the batter is smooth and all the flour mixture is well incorporated.
6 Divide batter among wells of pans, leaving ¼ space free to allow the pumpkin to rise and not overflow.
3 Bake until a wooden pick inserted near the center comes out clean, about 30 minutes.
4 Remove from oven, let cool the pan for 10 on top of a cooling wire rack. Transfer the cakes to the wire rack and let cool completely. Garnish with confectioner’s sugar (optional)If using small rectangular pound cake pans, cook for around 40 to 45 minutes still ensuring the center is cooked by using the toothpick method.
