Pumpkin Spice Monkey Bread Muffins

Preheat your oven to 375 F and grease a 12-count muffin tin. Set aside.

For the muffins, combine the granulated sugar, brown sugar, pumpkin pie spice, cinnamon, nutmeg, allspice, cloves and salt in a large bowl with a lid. Whisk the ingredients together. Set aside.

Open each can of biscuits and separate them. Cut each biscuit into equal quarters and roll each quarter into a ball. Toss all of the biscuit balls into the bowl with the sugar and spices. Cover the bowl with the lid and shake it until all of the pieces are evenly coated. Divide the balls amongst the 12 muffin tins and set aside.

For the pumpkin caramel sauce, combine the sugar, butter and pumpkin puree in a medium-sized saucepan over medium heat. Cook until butter has melted and sugar has dissolved. Remove from the heat. Gently spoon the syrup over top of each muffin making sure they are coated generously. Reserve about 1/4 cup to drizzle after the muffins have baked.

Bake the muffins for 12-15 minutes or until the tops are golden brown. Remove from oven and drizzle the reserved syrup on top. Let them cool in the muffin tin for at least 15-20 minutes then serve warm. Enjoy!