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.

   Apricot jam can be replaced with another favorite jam (preferably light) or honey. Butter and cream cheese should be at room temperature. You will need 2 large bowls. 1. Preheat the oven to 356F (180 C). Line the bottom of a baking pan with parchment paper. Prepare a larger pan so that the baking pan can fit in it. We will pour water into it. 2. Bring a small saucepan of water to the boil. Place 160 g of cream cheese in a large bowl. Place the bowl with the cheese on the saucepan and whisk until the cream cheese is warm. Add 20 g of butter. Whisk the mixture until the butter melts. 3. Pour in 50 ml of milk and whisk again until smooth. Remove the bowl from the saucepan. 4. Mix 30 g of flour and 10 g of cornstarch. Sift into the cream mixture and whisk. 5. Separate the whites and yolks. 6. Stir the yolks into the cream mixture. Set aside. 7. In a second large bowl, combine 4 whites and 1/4 teaspoon lemon juice. Whisk until stiff peaks form. Add 80 g of sugar in three stages, whisking very thoroughly. Whisk the whites until soft peaks form. 8. Add 1/3 of the whites to the cheese mixture and mix with a whisk. Pour the cheese mixture into the whites and mix with a silicone spatula very carefully, moving from the bottom up, turning. Mix until all the ingredients are mixed (the mixture will be quite liquid.) 9. Pour the mixture into a baking dish. Place the baking dish into a larger dish. Fill the larger dish with hot water 1/3 full. And place in the oven on the middle shelf. 10. Bake for 20 minutes. Open the oven for 10 seconds. Reduce the temperature to 230F(110C) and bake for another 60 minutes. 11. Remove the cheesecake from the oven, turn the pan over, tap it lightly so that the cheesecake falls out. Turn it over onto a plate. Brush the top with apricot jam or honey.