1. In a small bowl, combine the flour, sugar, pumpkin pie spice, and salt. Add the cold cubed butter and rub it into the dry mixture with your fingertips until you get soft, sandy crumbs. Refrigerate while you make the batter. 2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and salt. 3. In a separate bowl, whisk the pumpkin puree, melted butter, eggs, kefir, and vanilla until smooth and cohesive. 4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick and slightly lumpy - avoid overmixing. 5. Line a 12‑cup muffin pan. Divide the batter evenly between the cups, filling each about 3/4 full. 6. Sprinkle the chilled topping generously over each muffin, pressing lightly so it adheres. 7. Bake at 375°F (190°C) for 20–24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. 8. Let the muffins rest in the pan for 5 minutes, then transfer to a rack. Serve warm for maximum coziness. SERVING IDEAS: - Pair these muffins with a mug of hot chai or a cinnamon‑kissed latte for the ultimate autumn breakfast. - Serve warm with a swipe of soft salted butter or a spoonful of maple‑sweetened whipped cream. - Add them to a brunch board with fresh pears, grapes, and a little bowl of spiced honey. - Crumble a muffin over vanilla yogurt for a quick, cozy parfait. - Enjoy as an afternoon treat with black tea, especially something malty or lightly spiced.

   1. In a mixer bowl, mix flour, soda and sugar. 2. Add butter and mix well on low speed for about 5 minutes. 3. Add the egg and mix on low speed for 5 more minutes. 4. Preheat oven to 375F (190C). 5. Line the baking tray with parchment paper. 6. Spread 3/4 of the dough evenly over the parchment and lightly press the dough with your hands. 7. Spread the jam on top of the dough. (If the jam is very thick, it can be warmed up and this way it will be easier to distribute.) 8. Sprinkle the remaining dough crumbs on top. 9. Bake 18-20 minutes. Place on a cutting board and cut into squares while still hot. Cool on a wire rack.