Ingredients

The following ingredients have 4 Servings
  • 3/4 cup pumpkin puree
  • 1/4 cup Dixie Crystals Brown Sugar
  • 1 teaspoon pumpkin pie spice extract ((we used McCormick))
  • 1 teaspoon pumpkin pie spice
  • 1 Eggland's Best egg
  • 1 8- count can Biscuits
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon Dixie Crystal's granulated sugar

Instruction

  • Preheat oven to 350 degrees. Prepare a muffin tin by using nonstick cooking spray, our use cupcake liners.
  • In a large bowl, stir the pumpkin puree, brown sugar, vanilla, pumpkin pie spice and egg. Set aside.
  • Open the biscuits and cut them in half (to make two biscuits). Again, cut them all in half so you have a half moon.
  • In a small bowl, mix together the sugar and pumpkin pie spice.
  • Coat each half moon with the sugar/spice mix.
  • Lay the dough on a pan. Spread the pumpkin puree mixture on top and layer another half moon slice on top. Continue spreading the mixture and layering with another piece until you have them about 5 high.
  • Place finished stacks of 5 into the muffin pan with the rounded side facing upward.
  • Bake for 15-20 minutes or until golden.