Mix the whole wheat flour, baking powder, baking soda, cinnamon, clove, and nutmeg in a medium-sized bowl. Whisk well to blend all ingredients evenly.

In a separate bowl, combine the orange juice, brown sugar, honey, and tahini with the zest of an orange. Whisk thoroughly until the mixture achieves a smooth, homogeneous consistency.

Transfer the liquid ingredients from the previously mentioned bowl into the initial bowl, then gently mix with a spoon until the contents are thoroughly combined.

Gently chop the walnuts and fold them into the mixture with the raisins using a spatula.

Prepare your muffin tray by lining it with paper liners. Then, spoon about one tablespoon of the mixture into each, filling them slightly more than halfway.

Preheat your oven to 180°C (350°F) and bake for about 20-22 minutes, or until they turn a golden brown.

Tahini Sauce: In a small bowl, blend the tahini, honey, and water until thoroughly mixed. If you prefer a more fluid consistency, add an extra half teaspoon of water.

Once baked, allow them to cool for 20 minutes. Afterward, lavishly drizzle the tahini sauce over them and savor the flavor.