Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds. Make a well in the center and set aside.

In a separate bowl, whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.

Pour the pumpkin mixture into the flour mixture and fold with a spatula just until combined.

Divide the batter among the prepared muffin cups, filling each nearly full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centers comes out clean.

Allow muffins to cool in the pan for several minutes, then transfer to a wire rack to cool completely. Store in an airtight container.