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.

   PREPARE THE DOUGH: 1. In a small bowl, combine warm milk, sugar and yeast. Let it sit for about 5-10 minutes until it becomes frothy. 2. In a large mixing bowl, combine the 2 cup flour and salt. Make a well in the center and pour in the yeast mixture. 3. Let rest around 10 minutes. 4. Melt a butter in a sauce pan. Add butter to the dough. Mix everything together to form a dough. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. 5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size. CABBAGE FILLING: 6. In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and sauté about 2-3 minutes. 7. Add the salt. Sauté for another 5-7 minutes, or until the cabbage is tender and slightly caramelized. 8. Remove the filling from the heat and let it cool. ASSEMBLE THE PIROZHKI: 9. Line a baking sheet with parchment paper. 10. Punch down the risen dough and divide it into small portions (about the size of a golf ball). 11. Roll each dough portion into a small circle, about 4-5 inches in diameter. 12. Place a spoonful of the cabbage filling in the center of each dough circle. 13. Fold the dough over the filling to create an oval shape and pinch the edges to seal the pirozhki. 14. Place the assembled pirozhki on the prepared baking sheet. Cover the baking sheet with ready pirozhki with a kitchen towel and let to rest about 30-40 min. BAKE: 15. Preheat your oven (gas) to 395°F. 16. Brush the tops of the pirozhki with a beaten 1 egg + 1/4 cold milk for a golden finish (optional). 17. Bake in the preheated oven for 20-23 minutes or until the pirozhki are golden brown. 18. Remove from the oven and let them cool slightly before serving.