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.

   STREUSEL TOPPING. 1. In a medium bowl, combine the flour, cinnamon and sugar. Stir to mix well. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized, and the mixture should hold together when pinched. Set aside. ICING 2. Whisk all of the icing ingredients together. Set aside. MUFFINS 3. Preheat oven to 400F. Line a muffin tin with paper liners or spray with non-stick spray (12 cups tin). 4. Wash, peel and chop the apples on 1/2-inch chunks. Squeeze the juice of half a lemon onto chunks. 5. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder. 6. Melt and cool butter. 7. In a small bowl, combine melted butter, eggs, apple cider and vanilla extract. Whisk to combine. 8. Pour the wet ingredients into the dry ingredients. Stir just until combined. The batter will be thick. 9. Coat apple chunks with 1 tablespoon of flour and gently fold into the batter. 10. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. 11. Sprinkle the streusel topping over muffins. 12. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. 13. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. 14. Drizzle icing over warm or cooled muffins.