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. Line the bottom of a springform pan with parchment paper. Preheat oven to 365F. 2. Apples: wash, dry and cut into small cubes. Sprinkle with lemon juice id set aside. 3. In a large bowl: eggs, salt and sugar mix together on high speed of mixer until light and fluffy. 4. Add vanilla extract and add flour to the dough in three additions, each time gently mixing the dough with a spatula. 5. Drain apples and add to the dough, gently mixing with the spatula. Place the dough into the springform. Sprinkle with almonds and cinnamon. 6. Bake 30-40 min. Check for a dry wooden toothpick (pierce the cake with a toothpick, if the toothpick comes out dry, without dough, then the cake is ready.). 7. Let cool slightly and carefully remove from the springform. Cool on a wire rack.