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. Heat the water to 110 F or 45 C. 2. In a small bowl, combine warm water, sugar and yeast. Stir gently, cover with clean kitchen towel and let it sit for 10-15 minutes until the mixture become foamy. 3. In a large mixing bowl, combine flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Stir until the dough begins to come together. 4. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5-6 minutes). 5. Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it doubles in size. 6. Punch down the dough and transfer it to a floured surface. Shape the dough into a long loaf or divide it into two small loaves. 7. Place the shaped dough on a baking sheet lined with parchment paper. 8. Cover the shaped dough with a damp cloth and let it rise for 40 min. 9. Preheat oven to 400 F(200 C). 10. Optionally: brush the top of loaf with olive oil and sprinkle with sesame seeds. 11. Use a sharp knife to make 2-3 shallow slashes diagonally across the top of the loaf. 12. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sound hollow when tapped on the bottom. 13. Allow the bread to cool before slicing.