Preheat your oven to 350°F (175°C). Gather your muffin tin and prepare to whip up the crust.

Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a medium mixing bowl until it resembles wet sand. Press firmly into muffin liners.

Whisk together pumpkin puree, heavy cream, egg, light brown sugar, cinnamon, and nutmeg until smooth.

Spoon the pumpkin filling over each baked graham cracker crust, filling them about two-thirds full.

Bake for 13 to 15 minutes until the centers are just set but still jiggly.

Sprinkle chopped chocolate over the warm filling and let it melt. Spread the melted chocolate evenly.

Place a mini marshmallow on top of each cup, then return to the oven for an additional 2-3 minutes until puffed and golden.

Let them cool for a few minutes before serving warm or at room temperature.