• sugar	1 cup
• salt	1/2 teaspoon
• vanilla extract	2 teaspoons
• All-purpose flour	2 cups
• baking powder	2 teaspoons
• unsalted butter	8 tablespoons
• eggs (large)	2
• kefir	3/4 cup
• pumpkin pie spice	1 tablespoon
• canned unsweetened pumpkin puree	1 cup
• all-purpose flour (for topping)	1/2 cup
• sugar (for topping)	5 tablespoons
• pumpkin pie spice (for topping)	1 teaspoon
• salt (for topping)	pinch
• unsalted butter (for topping)	4 tablespoons

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.

Pumpkin Spice Muffins