Healthy and Delicous Pumpkin Muffins

• 1 small Pumpkin Smaller pumpkins are sweeter
• 4 Eggs
• 5 ounce oil any kind for baking
• 1 Banana-Rippened and mashed
• 1/2 teaspoon Cinammon
• 1/2 teaspoon Nutmeg optional
• 1 teaspoon Vanilla
• 2 cups Whole Wheat Flour
• 3/4 cup Sugar
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Pumpkin Pie Spice optional
• 1/2 teaspoon Salt

Cut Pumpkin in half, take out seeds and rub inside with oil. Roast face down at 375 for about 1 1/2 hours until pumpkin meat is soft. Combine all dry ingredients. Scoop out pumpkin meat and mix with other wet ingredients. Slowly add dry ingredients to wet ingredients using a hand mixer or stand mixer. Bake in muffin cups at 350 for 15-20 minutes. Check if they are ready with a tooth pick. The muffins are great as a side dish. They can also be frozen in a freezer bag and placed in your child's lunch frozen. They will thaw within 30 minutes.