3/4 cup avocado oil
1/4 cup plain Greek yogurt
2 cups sugar
3 large eggs
3 cups self-rising flour
1 teaspoon gingerbread spice
1 teaspoon ground cinnamon
1/4 teaspoon salt
1, 15-oz can pumpkin pureeGingerbread Yogurt Icing
1/4 cup roasted pumpkin seeds
Preheat oven to 350 degrees Fahrenheit. Spray a bundt pan with non-stick cooking spray.
Combine oil, yogurt, and sugar in a large bowl until smooth. Add eggs, one at a time. In a separate bowl, combine flour, gingerbread spice, cinnamon, and salt.
Add 1/3 of flour mixture to wet ingredients, mixing to combine. Add 1/3 of pumpkin puree. Continue adding flour mixture and pumpkin alternately, mixing after each addition. Pour batter into prepared pan. Bake 1 hour, until inserted toothpick comes out clean. Allow cake to cool before removing from pan (it should pop right out!)
Place gingerbread yogurt icing in a Ziploc bag. Snip off the tip of one corner, and pipe icing over cooled cake in cross-hatched pattern. Sprinkle with pumpkin seeds.