To make a fondant Mickey Mouse Dust your hands with cornstarch and pinch off about 1 tablespoon of orange fondant. Roll the fondant into a ball

Using a leaf modeling tool, make indented lines around the ball to create the shape of a pumpkin.

Using a small bone modeling tool, make a hole in the middle of the pumpkin for the “stem” to be piped into.

Repeat steps 1-3 to make 24 pumpkins total (and a few extras, just in case!).

Use the green icing and a round (no. 2) tip, and pipe a tall stem into the hole in the top of the fondant pumpkin. Clean and dry the tip and set it aside for Mickey's ears.

Use the green icing and a leaf tip (no. 352) tip, and pipe leaves on both sides of the stem.

Sprinkle some cornstarch onto your work surface and roll out the black fondant to ¼-inch/0.5cm thick.

To make Mickey's ears, use the wide end of the round tip to cut out 24 black circles (always make a few extras!).

Cut a small half-moon out of the black circles. Apply a little water where you cut this out and stick to the sides of the pumpkin to finish your Mickey Mouse pumpkin. Repeat with all the fondant ears and pumpkins. Set the Mickey pumpkins in a cool, dry place (not the fridge) to dry for up to 24 hours for easier handling.

To make the cupcakes, preheat the 350°F/180°C/Gas 4. Line cupcake pans with 24 cupcake liners and set them aside.

Use an electric handheld or standing mixer to beat together the butter and sugar until light and fluffy.

Add one egg at a time, beating after each addition until all 3 eggs have been added.

Stir in the pumpkin purée.

Sift or whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ginger, and salt into another bowl to combine.

Roughly divide the dry mixture into fourths.

Alternating with one-fourth of the dry mixture, followed by ¼ cup of buttermilk, beat into the bowl of wet ingredients until the flour mixture and buttermilk have been mixed in.

Use an ice cream scoop to fill the cupcake liners about ¾ full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

To toast the coconut, place the shredded coconut into a large skillet and cook on low-medium heat, stirring often until the flakes start to turn a golden brown. Set aside to cool.

To make the frosting, use an electric handheld or standing mixer to beat the cream cheese and butter until fluffy.

Slowly add the powdered sugar, vanilla, and cinnamon and continue to beat until the frosting is creamy and smooth.

Place the frosting into a large piping bag fitted with a star tip and pipe a thick ring around the top of the cooked and cooled cupcakes.

Pour the sprinkles into a small bowl and roll the frosted part of the cupcake in the bowl to cover the frosting as much as possible.

Pipe a small swirl of frosting on top of the sprinkles and cover this with some cold toasted coconut (this is the haystack!)

Finally, pipe a small blob of frosting under the fondant pumpkin and carefully place it on top of the coconut "haystack".

Repeat with all of the cooked and cooled cupcakes. Enjoy and Happy Fall Y'all!