To make the muffins, heat the oven to 350°F with a rack in the middle position. Generously mist a standard 12-cup muffin pan with cooking spray. In a small microwave-safe bowl, combine the apricots and 3 tablespoons orange juice. Microwave on high until the apricots absorb the juice, about 45 seconds. Reserve ¼ cup apricots for garnish; set the remainder aside.

In a food processor, process the pistachios until finely chopped, 15 to 20 seconds. Measure out ¼ cup and set aside. To the pistachios in the food processor, add ½ cup of the flour; process until finely ground, 30 to 45 seconds. Add the remaining flour, the cardamon, baking powder, baking soda and salt. Pulse 5 to 10 times to combine. In a large bowl, whisk together the eggs, sour cream, white sugar, butter, the remaining 3 tablespoons orange juice and the orange zest. Add the flour-nut mixture and the remaining apricots. Fold with a silicone spatula until just combined.

Scoop the batter into the cups of the prepared muffin pan. Bake until the muffins have risen above the pan and a skewer inserted into the centers comes out clean, 23 to 25 minutes, rotating the pan halfway through. Cool in the pan on a wire rack for 10 minutes. Lift the muffins out of the pan, set them directly on the rack and set the rack on a baking sheet; cool another 10 minutes.

To make the glaze, in a small bowl, whisk together the powdered sugar and orange juice; the glaze should be smooth, with the consistency of regular yogurt. If it is too thick, whisk in additional juice ½ teaspoon at a time to achieve the proper consistency. Whisk in the orange zest. Using a spoon, drizzle glaze onto each muffin, then sprinkle with the reserved apricots and pistachios. Let the glaze set for a few minutes before serving.