Preheat oven to 350. Sift the flour and add salt, baking soda, cinnamon and nutmeg into a large bowl. Mix.
Add eggs, oil, pumpkin, Agave In The Raw and water. Beat with a stand mixer or hand mixer.
Add cupcake liners to a muffin pan and fill each one two-thirds full. Bake for approximately 45 minutes or until muffins are baked through.
While muffins are cooling, add all glaze ingredients to a medium saucepan over medium heat while continuously stirring. Cook for approximately 5-7 minutes, then pour over muffins (I used a wire rack over wax paper to cover each muffin).