Preheat the oven to 350°F.

In a small bowl, mix together the graham cracker crumbs and melted butter. Set aside.

In a medium bowl, mix the cream cheese until smooth, then add pumpkin puree, brown sugar, flour, vanilla, egg, pumpkin pie spice, and cinnamon.

Beat until smooth.

Line a 12 count muffin tin with paper muffin/cupcake wrappers.

Spray the liners with non stick baking spray for easy removal.

Start by adding 1 tablespoon of crumbs into the liner. Fill all 12 liners, then add the remaining crumbs into the ones that need a little more.

Press down the crumbs with the tamper tart tool or the back of a spoon to pack them.

Pour 3 tablespoons of filling on top of each crust.

Bake for 22-24 minutes or until the centers are firm.

Cool and then chill for at least an hour before serving.

Top with Cool Whip or whipped cream and a sprinkle of cinnamon.