Name: Pumpkin Spice Upside Down Toffee Muffins
Prep time: 25 min
Cook time: 26 min
Total time: 51 min
Ingredients: 4 cups water; 2 cups dates (pitted, coarsely chopped); 1 ½ cups whole pecans; 1 cup oil; 2 cups granulated sugar; ¾ cup orange juice; 4 eggs; 1 ½ teaspoons vanilla bean paste (or pure vanilla extract); ½ teaspoon orange zest; 2 cups pumpkin puree (not pie filling); 3 ½ cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons pumpkin spice or Jamie Geller Hawaij for Coffee; 2 cups pecans (coarsely chopped); 2 sticks unsalted butter; 1 cup dark brown sugar; ½ cup heavy cream; 1 teaspoon vanilla bean paste (or pure vanilla extract); ½ teaspoon orange zest; ¼ teaspoon kosher salt

It’s that time of year again, when our beloved pumpkin spice is EVERYWHERE! These Pumpkin Spice Upside Down Toffee Muffins are perfectly spiced and have an irresistible toffee sauce drizzled over the top. The best part? They’re ready to eat in about an hour!

Pumpkin Spice Upside Down Toffee Muffins

Prep Time 25

Cook Time 26

Total Time 51

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Servings

Ingredients

4 cups water
2 cups dates pitted, coarsely chopped
1 ½ cups whole pecans
1 cup oil
2 cups granulated sugar
¾ cup orange juice
4 eggs
1 ½ teaspoons vanilla bean paste or pure vanilla extract
½ teaspoon orange zest
2 cups pumpkin puree not pie filling
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons pumpkin spice or Jamie Geller Hawaij for Coffee
2 cups pecans coarsely chopped
2 sticks unsalted butter
1 cup dark brown sugar
½ cup heavy cream
1 teaspoon vanilla bean paste or pure vanilla extract
½ teaspoon orange zest
¼ teaspoon kosher salt

Instructions

Preheat oven to 350°F. Generously grease two 12-muffin trays. Set aside.
In a medium saucepan, over medium low heat, bring water and dates to a simmer. Continue stirring for 1 to 2 minutes, until dates become soft and plump. Strain dates with a mesh strainer. Set aside.
Heat the 1 ½ cups whole pecans in a dry, heavy skillet over medium heat, constantly stirring them until golden brown, about 1 to 2 minutes. Transfer nuts to a plate and allow to cool. Set aside for later.
In a large bowl, mix together oil, sugar, juice, eggs, vanilla, and zest. Add in pumpkin and stir to combine.
In a separate bowl, sift together flour, baking soda, salt, and pumpkin spice. Slowly add dry ingredients to pumpkin mixture and mix until well combined. Fold in 2 cups chopped pecans and dates.
Pour batter into prepared muffin tins and bake for 20 to 25 minutes, or until a cake tester comes out clean. Let cool for ten minutes.
For sauce, combine butter, brown sugar, cream, vanilla, zest, and salt in a medium saucepan. Bring to a simmer then turn the flame down to low and stir for 1 to 2 minutes. Set aside.
Once cool enough to handle, coarsely chop toasted nuts.
Flip muffins upside down on a plate and top with the toasted nuts followed by the sauce. Serve and enjoy!