Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin or individual ramekins by greasing them.

Blend the pitted Medjool dates with 1 cup of boiling water until smooth. Set aside to cool slightly.

In a bowl, cream together 1/2 cup of softened butter and 1 cup of light brown sugar until light and fluffy.

Add 2 large eggs, one at a time, mixing well after each addition, then stir in 2 tablespoons of molasses and 1 teaspoon of vanilla extract.

Sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt in a separate bowl.

Fold the dry ingredients into the wet mixture until just combined.

Gently incorporate the date mixture into the batter.

Pour the batter into the prepared muffin tin or ramekins, filling each about 3/4 full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

While baking, prepare the toffee sauce by combining 1/2 cup of heavy whipping cream, 1/4 cup of butter, and 3/4 cup of brown sugar in a saucepan over low heat until melted and smooth.

Serve warm with toffee sauce drizzled on top.