Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, light brown sugar, melted butter, and ground cinnamon to create the crust. Mix until well combined and press this mixture evenly into the bottom of each mini cheesecake space in your muffin tin.

In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, egg, sour cream, granulated sugar, spices, flour, and vanilla extract. Mix until everything is well incorporated and creamy.

Pour the filling into each crust, filling them about ¾ full. Bake for 20 minutes, or until the filling is set. Be careful not to overbake; they should still have a slight jiggle in the center.

Once baked, let them cool at room temperature before transferring them to the refrigerator. Chill for at least 2 hours to allow the flavors to meld and the texture to firm up.