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Pumpkin Spice Upside Down Toffee Muffins

Pumpkin Spice Upside Down Toffee Muffins

Prep Time 25 minutes
Cook Time 26 minutes
Total Time 51 minutes
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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!