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. Mix 2 cups of a flour, egg, salt, 0.5 cup of sugar, baking powder, soft butter and sour cream in a large bowl; knead the dough; roll it into a ball; wrap in cling film and refrigerate for 20 minutes. 2. For filling: mix farmer cheese, yolk, 1 tablespoon of flour and 1 tablespoon of sugar in separate bowl. 3. Line a baking sheet with parchment paper. 4. Roll out the dough into a layer about 0.3 cm thick; cut circles with a diameter about 10 cm. Put 1 tablespoon of filling in each circle, pinch the edge and put on a baking sheet. 5. Bake sochniki for 20-25 minutes at a temperature of 390F (199C).