Preheat oven to 350°F. 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 pumpkin mixture into the flour mixture and fold with a rubber spatula just until combined.

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

Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.

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