Preheat the oven to fan-assisted 160C /180C / 350F / gas 4 and line your 48 cup mini muffin tray with liners.

In a large bowl, mix together all the dry ingredients and set aside.

In a separate bowl, use a hand mixer to cream together the butter and sugar until fluffy.

Then beat in the eggs one at a time until well combined, before mixing in the pumpkin puree and vanilla extract.

Add the dry ingredients to the wet ones and mix until well combined.

Divide the batter equally between the prepared muffin cases and bake for 12-14 mins until golden and a skewer inserted comes out clean.

Remove muffins from the tray and let cool completely before icing them and topping with decorations to your taste.