Ingredients

• 1 , 4.8 ounce
• 2 tablespoons ground ginger
• 6 tablespoons unsalted butter , melted

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
2. 2 Make crust: Crush together graham crackers and ginger in a resealable plastic bag until finely ground; pour into a medium bowl. Mix in melted butter with a fork or pastry blender until blended. Scoop 1 tablespoon crust into each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.
3. 3 Make filling: Beat cream cheese, white sugar, and brown sugar in a large bowl with an electric mixer until creamy. Add pumpkin purée and beat until well combined. Mix in cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one at a time, beating well after each addition. Divide filling evenly among the prepared muffin cups.
4. 4 Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when nudged, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
5. 5 Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.
6. 6 Dollop frosting over cooled cupcakes and sprinkle with cinnamon.

Nutrition per serving