Pumpkin Caramel Monkey Bread Muffins
1/3 cup sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp all spice
¼ tsp ground cloves
1 tub Pillsbury Grand Flaky Biscuits
2/3 cup brown sugar
½ cup butter
1/3 cup pumpkin puree
Heat oven to 350 degrees. Spray muffin tin with non-stick spray, or use liners.
Open tube of biscuits, and separate. Using a kitchen scissors cut each biscuit into quarters. In a zip lock bag mix together sugar and spices. Add 6 pieces of biscuit at a time into the sugar and shake to coat. Remove and place 4 pieces (3 if you want normal sized muffins), into each muffin tin.
In a sauce pan melt butter, brown sugar and pumpkin together. Bring to a boil and cook for 1 minute, while stirring. Reserve about ½ cup of the caramel sauce for later. Pour the rest of the sauce over the muffins.
Bake for 15 minutes for large muffins (probably closer to 12 minutes for smaller muffins). Let cool for a couple minutes before removing from the pan. Drizzle with the reserved caramel sauce.
