Preheat the oven to 400 F (200 C).
Line a 12-cup muffin tin with paper liners.
In a bowl, combine the two flours, cinnamon, baking powder, baking soda, salt, nutmeg and allspice.
Stir in the dried raisins.
In a large bowl, mix the yogurt and the first amount of sugar (1/2 cup/100 g), the oil and the eggs.
Stir the dry ingredients into the yogurt mixture and mix until combined.
Divide the batter among the prepared muffin cups.
In a small bowl, mix the pistachios with the second amount of sugar (2 tablespoons/25 g) and the orange zest.
Sprinkle the muffins with this topping, gently pressing it into the batter.
Bake in a preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.
While the muffins are cooling, combine the orange juice and sugar in a small saucepan.
Bring to a boil, stirring until it has the consistency of a syrup and a glazed appearance (about 1 minute).
Glaze the muffins with this mixture, using a pastry brush or dipping them into it.