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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 center of mixture and set aside.
In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
Divide batter among prepared muffin cups filling each nearly full.
Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.