In a mixing bowl, combine crushed graham crackers, dark brown sugar, and cinnamon. Pour in melted butter and mix until the texture resembles wet sand. Press 1 tablespoon of this mixture into the bottom of each cupcake liner.

In a separate bowl, beat cream cheese with granulated sugar and vanilla bean paste until smooth. Transfer to a piping bag and set aside.

In one bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, whisk eggs, granulated sugar, light brown sugar, canola oil, and pumpkin purée until smooth. Fold dry ingredients into wet mixture.

Fill each cupcake liner halfway with pumpkin batter, pipe cream cheese filling into the center, then top with more pumpkin batter until ¾ full.

Preheat the oven to 350°F (175°C) and bake the cupcakes for 18-22 minutes until set. Cool on a wire rack.

Beat butter until creamy, add sour cream and vanilla extract, then gradually incorporate powdered sugar until smooth.

Once cooled, frost each cupcake and sprinkle with crushed graham cracker crumbs. Serve with cider, tea, or coffee.