Bring all wet ingredients to room temperature before beginning.
Measure out and combine dry ingredients (flour, almond meal, sugar, baking powder, and salt) *see above note if making almond meal from scratch.
In a stand mixer or with a handheld mixer cream the butter and sugar for 5 minutes on low-medium speed until lighter in color and slightly fluffy.
Mix in eggs one at a time. Add vanilla extract.
Mix in kefir followed by pumpkin purre until combined.
In 2 parts add the dry to the wet ingredients. DO NOT OVER MIX. Once combined cover with plastic wrap and let it sit out at room temperature for 30 minutes.
Preheat oven to 400°, and prep the muffin tin, spraying generously with cooking spray. Once muffin batter has had enough time to sit fill each cavity about 3/4 of the way full.
Bake for 19-21 minutes until toothpick comes out clean.