Preheat oven to 190°C. Grease 40 x mini muffin tins or 2 x 12 x 1/3-cup capacity muffin tins.

Heat 2 tablespoons oil in a frying pan over medium heat. Add shallot and garlic and cook, stirring, for 3 minutes or until soft. Add pumpkin and bacon and cook for 5 minutes or until soft. Remove from heat and cool.

In large mixing bowl whisk together the bread blend, flour and salt. Stir in parmesan and feta. Whisk together egg, buttermilk and remaining oil until combined, then season to taste with freshly ground black pepper. Pour buttermilk mixture over dry mix. Add pumpkin mixture and, using a large metal spoon, stir briefly until just combined.

Spoon mixture among prepared muffin tins, scatter pepitas over tops of muffins. Bake in preheated oven for 13-15 minutes for mini muffins or 20-25 minutes for standard size muffins or until a skewer inserted into the centre comes out clean. Stand in tins for 5 minutes then turn on to a wire rack. Serve warm.