1. Preheat the oven to 180°C. Line a 12-hole and a 6-hole medium standard muffin tray with paper cases.
  2. Cook the pasta according to pack instructions. Drain and rinse under cold water.
  3. Heat olive oil, onion, garlic and pumpkin together in a medium saucepan over a medium low heat for 10 minutes, or until onion is soft and tender. Remove from heat and allow to cool for 10 minutes.
  4. Put the cooked pasta, onion mixture, peas, cheddar and feta together in a large mixing bowl, stirring gently to combine. Divide the mixture evenly between the paper cases.
  5. Place the eggs and milk together in a large jug and whisk until well combined. Season with salt and pepper and whisk again. Evenly pour the egg mixture over the vegetables.
  6. Bake in preheated oven for 20 minutes or until muffins are golden and just cooked. Allow to cool slightly before removing from pan.
  7. Serve muffins hot or cold.