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. Boil potatoes, carrot, and beet separately until soft. Let them cool, then peel and grate each vegetable into separate bowls. 2. Peel the hard-boiled eggs and grate them finely. 3. Cut the herring fillets into small pieces. 4. Assemble the salad: On a flat serving dish, start layering the ingredients. Spread each layer evenly and apply a thin layer of mayonnaise between each layer: 1st layer: Grated potatoes 2nd layer: Chopped herring 3rd layer: Finely chopped onion 4th layer: Grated carrot 5th layer: Grated beet 6th layer: Grated eggs 5. Cover the salad with plastic wrap and refrigerate for at least 2–3 hours (or overnight) to let the flavors meld together. 6. Slice into portions and enjoy this traditional Russian layered salad!