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. Chop candied fruits, add raisin, soak with a rum, cover, and set aside. 2. Preheat your oven to 375°F (190°C). Grease and flour a bundt cake pan, ensuring all crevices are coated to prevent sticking. 3. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside. 4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer. 5. Add candied fruits, and the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. 6. Gradually add the dry flour mixture to the wet ingredients. Be careful not to overmix. 7. Gently fold in the chopped candied fruit until evenly distributed throughout the batter. 8. Pour the batter into the prepared bundt pan, spreading it evenly. 9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 10. Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely. 11. Once the cake has cooled, you can dust it with powdered sugar for decoration, if desired.