PUMPKIN MONKEY BREAD MUFFINS

Steps:

• Heat oven to 350°F. Insert a paper baking cup into each muffin well; set aside.
• In a medium bowl, mix granulated sugar, cinnamon, ginger, nutmeg, allspice, and cloves; set aside.
• Cut sliced biscuits in half. Cut Philadelphia Cream Cheese into ½-inch cubes. Insert 1 cube of cream cheese into the center of each biscuit dough. Using clean and dry fingertips, close the ends of the biscuit with a twist and a pinch to seal the ends together; reshape into a ball.
• Dip to coat each ball into the spice mixture, and place 3 balls into each muffin cup; set aside. In a 1-quart saucepan over low-medium heat, melt butter, pumpkin, and brown sugar together, mixing well until smooth and just combined, about 5 minutes.
• Drizzle 2 tablespoons of pumpkin caramel sauce over each muffin.
• Bake for 20 minutes or until the outside of muffins appear crisp and have browned. Allow muffins to cool in pan for 10 minutes before removing to cool to room temperature.
• Meanwhile, using an electric mixer on medium setting, beat remaining cream cheese until smooth. Switch the electric mixer to a low setting and add powdered sugar, vanilla, and 2 tablespoons of milk; continue to mix until well combined. Add an additional tablespoon of milk if a thinner consistency is desired. Drizzle glaze over muffins.