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Pumpkin and Candied Ginger Muffins

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
4 teaspoons ground cinnamon
5 teaspoons ground ginger
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves

1 (15-ounce) can unsweetened pumpkin
2 cups firmly packed brown sugar
1 cup butter, melted
4 large eggs
1/2 cup apple juice
1 cup crystallized ginger, finely chopped

1. Heat oven to 350*F (175*C). Grease and flour two 12-cup muffin tins or line with paper liners.
2. In a large bowl, combine flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and cloves; make a well in the center.
3. In another bowl, combine the pumpkin, brown sugar and butter, stir until blended; add the eggs and stir well, then add the juice and stir well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in the chopped ginger.
4. Fill prepared muffin tins 2/3 full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

Makes 2 dozen muffins.