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1
Heat oven to 350F.
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2
Insert a paper baking cup into each muffin well; set aside.
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3
In a medium bowl, mix granulated sugar, cinnamon, ginger, nutmeg, allspice, and cloves; set aside.
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4
Cut sliced biscuits in half.
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5
Cut Philadelphia Cream Cheese into 1/2-inch cubes.
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6
Insert 1 cube of cream cheese into the center of each biscuit dough.
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7
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.
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8
Dip to coat each ball into the spice mixture, and place 3 balls into each muffin cup; set aside.
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9
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.
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10
Drizzle 2 tablespoons of pumpkin caramel sauce over each muffin.
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11
Bake for 20 minutes or until the outside of muffins appear crisp and have browned.
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12
Allow muffins to cool in pan for 10 minutes before removing to cool to room temperature.
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13
Meanwhile, using an electric mixer on medium setting, beat remaining cream cheese until smooth.
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14
Switch the electric mixer to a low setting and add powdered sugar, vanilla, and 2 tablespoons of milk; continue to mix until well combined.
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15
Add an additional tablespoon of milk if a thinner consistency is desired.
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16
Drizzle glaze over muffins.
