Healthy Pumpkin Muffins with Orange Cream

Ingredients
1 cup(s) whole-wheat flour
3/4 cup(s) wheat bran (I used oat bran)
3/4 cup(s) granulated sugar
1 1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) Kosher salt
1 cup(s) canned pure pumpkin
2 eggs 2/3 cup(s) buttermilk
1/4 cup(s) canola oil
Orange cream, for serving

Orange Cream:
1/2 cup cream fraiche (can use sour cream)
3 TBSP confectioners' sugar
2 teaspoons grated orange zest
Whisk together

Directions
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. 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.
5. If desired, serve the muffins with orange cream.