Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a muffin tin or line it with paper liners.

Step 2: Prepare the Sugar and Spice Mixture

• In a small bowl, mix together the granulated sugar, cinnamon, nutmeg, and ginger.
• Set aside.

Step 3: Prep the Biscuit Dough

• Open the biscuit dough and cut each biscuit into quarters.
• Roll each piece in the pumpkin puree to coat lightly.
• Dredge the pumpkin-coated pieces in the sugar and spice mixture until well covered.

Step 4: Make the Cream Cheese Filling (Optional)

• In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
• Roll small amounts of the mixture into balls for the muffin centers.

Step 5: Assemble the Muffins

• Place 2-3 sugar-coated biscuit pieces in each muffin cup.
• If using cream cheese filling, add a ball to the center of each cup.
• Cover the filling with 1-2 more biscuit pieces.

Step 6: Prepare the Caramel Sauce

• In a small saucepan, melt the butter and brown sugar over medium heat.
• Stir until smooth and fully combined, then remove from heat.

Step 7: Add the Caramel Sauce

• Spoon the caramel mixture evenly over each muffin cup.

Step 8: Bake the Muffins

• Bake for 18-20 minutes, or until the muffins are golden brown and cooked through.

Step 9: Cool and Serve

• Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
• Serve warm for the best gooey texture.