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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift flour, baking soda, sugar, salt cinnamon, nutmeg, and ground ginger together (or you can use pumpkin pie spice instead of the the separate spices).
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3. Add oil, eggs, milk and pumpkin puree and stir until smooth.
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4. Sprinkle a heaping teaspoon of crushed graham crackers on the bottom of each cupcake liners. Shake the pan to level the crumbs then fill each cupcake liner 3/4 full of batter.
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5. Bake for 15-17 minutes or until an inserted knife comes out clean.
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6. Nutella Frosting: Beat butter and Nutella until smooth, Add cocoa powder, milk and 2 cups powdered sugar. Continue to add in more powdered sugar until you reach your desired consistency. Add more milk if it's too thick.
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7. Place large marshmallows on a cookie sheet covered in foil and place in the oven and broil for 1-2 minutes. OKAY, you have to sit there and watch them broil or they will burn. Let them get toasty and then pull them out immediately! Sometimes I'll pop them in the freezer to blast chill them so they don't lose their shape.
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8. Pipe Nutella frosting on cooled cupcakes, sprinkle with extra graham cracker crumbs and then top with a toasted marshmallow.
