Pumpkin muffins

Preheat the oven to 190 ºC (375ºF). Spray two muffin tins with 12 hollows each with non-stick spray. Place paper cake cups in each hollow.
Boil the pumpkin in salted water until tender. Drain well and mash. Cool completely.
Cream the butter and sugar until light and fluffy. Add the eggs one by one, beating well after each addition.
Sift the dry ingredients and add to the butter mixture, alternating with the milk. Fold in the pumpkin and sultanas and fill each cake cup three quarters of the way with the batter. Bake for 25-30 minutes or until the muffins are done and a testing skewer comes out clean when inserted into the centre of each muffin.
Cool and serve with butter if desired.
Makes 24 muffins.