Preheat oven to 180°C and lightly grease or line a muffin tin and baking tray.
Place pumpkin on baking tray and roast for 15-20 mins.
While pumpkin is roasting, sift dry ingredients into a bowl and whisk together.
Whisk wet ingredients in a separate bowl. Add wet ingredients into dry ingredients and mix to combine, don’t over mix or they will be dry.
Fold through roast pumpkin, sun-dried tomatoes, feta and basil until just combined (the less mixing the better).
Divide mixture into the muffin tin (makes 10-12 muffins). Bake for 20-25 mins, until golden and a skewer comes out clean.