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1
Preheat the oven to 325 degrees F.
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2
Graham cracker mix:
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3
Melt butter in microwave in small glass bowl.
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4
In small bowl mix graham cracker crumbs and sugar together.
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5
Stir in melted butter to graham cracker crumbs and press together by hand.
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6
Add a pinch of cinnamon for spiced flavor if desired.
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7
Set aside.
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8
Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium bowl and set aside.
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9
In a large bowl, using an electric mixer on low-medium speed, beat the butter, sugar and pumpkin until smoothly blended.
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10
Mix in the eggs.
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11
On low speed, mix in the flour mixture until it is incorporated.
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12
The batter will be thick.
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13
Line 12 cup cupcake or muffin pan.
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14
Fill bottom layer of papers with graham cracker mix to form crust.
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15
Fill remainder of papers 3/4-full with batter.
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16
Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
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17
Cool the cupcakes completely.
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18
Cream butter and sugar 1-2 minutes or until fluffy.
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19
Add salt and milk until creamy.
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20
Scrape mixing bowl walls with rubber spatula and add maple extract.
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21
Mix until creamy consistency.
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22
To assemble:
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23
Brush tops of cupcakes evenly/generously with maple syrup.
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24
Allow cupcakes to absorb syrup.
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25
Generously frost each cupcake with a pastry bag and cut 1/2-inch off the tip.
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26
Roll sides of frosting in graham cracker crumbs.
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27
Lastly drizzle maple syrup on top as desired.
