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Preheat the oven to 180°C. Line a 12-hole and a 6-hole medium standard muffin tray with paper cases.
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Cook the pasta according to pack instructions. Drain and rinse under cold water.
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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.
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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.
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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.
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Bake in preheated oven for 20 minutes or until muffins are golden and just cooked. Allow to cool slightly before removing from pan.
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Serve muffins hot or cold.
