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

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

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

Pour the pumpkin mixture into the flour mixture and fold gently until just combined.

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

Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.