Orange Walnut Biscuits

1can (16.3 oz) Pillsbury Grands Flaky Layers Butter biscuits
1/4cup packed dark brown sugar
2tablespoons maple syrup
2tablespoons honey
1teaspoon pumpkin pie spice
1/4cup sweet orange marmalade
1cup walnut halves and pieces
4oz cream cheese half of 8-oz package, softened
1cup powdered sugar
1tablespoon sweet orange marmalade
2to 3 tablespoons orange juice

Heat oven to 350°F. Spray 8 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. Split each biscuit in half horizontally to make 2 rounds. Slightly stretch bottom biscuit rounds to 4 inches in diameter; place 1 round in bottom and 1/2 inch side of each muffin cup.
In medium bowl, mix brown sugar, syrup, honey, pumpkin pie spice, 1/4 cup marmalade and walnuts. Divide evenly among biscuits in muffin cups about 2 tablespoons each.
Slightly stretch top biscuit rounds; cut each into quarters. Place 4 quarters in each cup, stretching and pressing lightly to seal outer edges to bottom rounds and leaving centers open (points of dough will face slightly upward and walnut mixture will not be covered).
Bake 15 to 19 minutes or until biscuits are golden brown. Meanwhile, in medium bowl, stir cream cheese, powdered sugar, 1 tablespoon marmalade and enough of the orange juice until icing is smooth and thin enough to drizzle. Place waxed paper under cooling rack. Remove filled biscuits from pan to cooling rack; immediately drizzle with icing. Cool 5 minutes before serving.