Cut pumpkin in half, take out seeds and rub inside with oil. 

Roast face down at 375° for about 1½ hours until pumpkin meat is soft, let cool.

Meanwhile in a medium bowl combine flour, sugar, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.  

Scoop out pumpkin flesh and place in a large bowl.  Mix with oil, eggs, banana, and vanilla.  Slowly add dry ingredients to wet ingredients using a hand mixer or stand mixer to make it easier. 

Spoon batter into 18 muffin cups, bake at 350° for 15-20 minutes. They are ready when a toothpick inserted in the center comes out clean.  

Enjoy these muffins fresh or they can also be frozen in a freezer bag and placed in your child's lunch frozen. They will thaw within 30 minutes.