Preheat oven to 350 degrees. Spray muffin pan with cooking spray.

In a large bowl, mix together pumpkin, 1/4 cup sugar, egg, vanilla and pumpkin pie spice.

In medium bowl, combine the remaining 1/4 cup sugar and cinnamon.

Open the can of biscuit dough, and slice each biscuit in half, length wise.

Flatten out the biscuit half a bit, then coat each side in the cinnamon and sugar mixture, and place it in the bottom of the muffin tin, making sure it goes up the sides a bit, like a cup.

Spread about 1 tablespoon of the pumpkin mixture over the top of the biscuit.

Coat another biscuit half in the cinnamon and sugar mixture and place on top of the pumpkin, pushing the sides down if you can.

Repeat these steps until all the biscuits have been used.

Bake 13-15 minutes, or until the tops are turning golden brown.

Remove from oven and let muffins cool in pan about 5 minutes.

Remove and serve immediately, or allow to cool completely and store loosely for up to 2 days on counter.