Pumpkin Bran Muffins

• 1 c. whole-wheat flour
• 3/4 c. wheat bran
• 3/4 c. granulated sugar
• 1 1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 c. canned pure pumpkin
• 2 eggs
• 23 c. buttermilk
• 1/4 c. canola oil
• Orange cream

1. Heat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, wheat bran, granulated sugar, cinnamon, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the pumpkin, eggs, buttermilk, and oil.
4. Fold the pumpkin mixture into the flour mixture just until combined.
5. Divide the batter among the lined muffin cups (about 1/3 cup each) and bake until a wooden pick inserted into the middle comes out clean, 20 to 25 minutes.
6. If desired, serve the muffins with orange cream: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons confectioners' sugar, and 2 teaspoon grated orange zest.

flour, bran, sugar, ground cinnamon, baking powder, baking soda, kosher salt, pumpkin, eggs, buttermilk, canola oil, orange cream

Taken from www.delish.com/recipefinder/pumpkin-bran-muffins-recipe-wdy1013 (may not work)