Pumpkin and Candied Ginger Muffins

Heat oven to 350°F (175°C) . Grease and flour two 12-cup muffin tins or line with paper liners. In a large bowl, combine flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and cloves; make a well in the center. 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. Fill prepared muffin tins 2/3 full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.