Preheat the oven to 325 degrees F.
Graham cracker mix:
Melt butter in microwave in small glass bowl. In small bowl mix graham cracker crumbs and sugar together. Stir in melted butter to graham cracker crumbs and press together by hand. Add a pinch of cinnamon for spiced flavor if desired. Set aside.
Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the butter, sugar and pumpkin until smoothly blended. Mix in the eggs. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
Line 12 cup cupcake or muffin pan. Fill bottom layer of papers with graham cracker mix to form crust. Fill remainder of papers 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
Maple Butter Cream Frosting:
Cream butter and sugar 1-2 minutes or until fluffy. Add salt and milk until creamy. Scrape mixing bowl walls with rubber spatula and add maple extract. Mix until creamy consistency.
Brush tops of cupcakes evenly/generously with maple syrup. Allow cupcakes to absorb syrup. Generously frost each cupcake with a pastry bag and cut 1/2-inch off the tip. Roll sides of frosting in graham cracker crumbs. Lastly drizzle maple syrup on top as desired.
Recipe courtesy of Alyssa Magliato, Cupcake Wars, 2010