Preheat oven to 180 C (355 F) and line a couple of mini muffin trays with paper muffin cups.
Combine pumpkin, carrot, eggs and yoghurt in a mixing bowl - make sure the cooked pumpkin and carrot aren't hot so they don't cook the eggs. Mix well.
Add flour and mix to combine.
Add sultanas and mix through.
Put small spoonfuls of the mixture into each muffin cup, making them about 3/4 full.
Bake for approximately 22 minutes.
Makes 36 mini muffins.