preheat oven to 400. lightly coat muffin tins with cooking spray and set aside.
in a small bowl, combine bran and buttermilk, stir until moistened and let stand 5 minutes.
meanwhile, in medium bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon, stir until well blended.
add oil, egg whites, vanilla and pumpkin to bran mixture. stir until well blended. ad the pumpkin mixture to the flour mixture and stir until just blended. do not over mix.
spoon batter into muffin tin. sprinkle pecan pieces evenly over all. in small bowl, combine the second amounts of sugar and cinnamon.
sprinkle evenly over all and bake 15 minutes or until wooden tooth pic inserted in the middle come out almost clean.
let stand in muffin tins on cooling rack 5 minutes before carefully removing and cooling completely on rack.
to maximize freshness, store muffins covered in refrigerator or freeze.
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