For the Topping:
- 2 16 ounce packages Refrigerated Flaky Biscuit Dough, like "Grands" biscuits
- 1 cup Pumpkin, (canned)
- 1/2 cup Granulated Sugar
- 4 tablespoons Butter, melted
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Cinnamon
Preheat the oven to 375°F. Open both cans of biscuits and start pulling the layers apart.
In a medium bowl, whisk together the canned pumpkin, sugar, melted butter, cinnamon, nutmeg, and cloves.
Using a standard sized muffin pan, start placing one layer into each muffin cup. You want to partially cover the bottom and go up one side, sort of lopsided in the muffin pan.
Spoon some of the pumpkin mixture over the biscuit layer and spread it using the back of the spoon.
Repeat this process until all your layers are used up. The muffin cups will be over full and you’ll have 3-4 biscuit layers in each cup.
Mix together the cinnamon sugar topping and sprinkle it over the top of each muffin.
Bake for 15 - 17 minutes (check at 15!!!).
Let them cool slightly before removing from the pan to serve.