Preheat oven to 350°.
Lightly spoon flours into dry measuring cups level with a knife. Combine flours and next 5 ingredients (through allspice) in a medium bowl, and stir well with a whisk. Make a well in center of mixture. Combine buttermilk, sugar, canola oil, and eggs; add to flour mixture, stirring just until moist. Stir in 1/4 cup golden raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with pistachios. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Drizzle honey evenly over tops of the muffins.