Step 1

Preheat the oven to 175°C and line a 6-cup large muffin pan with paper liners.

Step 2

⁠Soak the pitted Sukkari dates in the warm water with the baking soda for 10–15 minutes, until softened.

Step 3

⁠In a mixing bowl, whisk together the egg, brown sugar, melted butter, and vanilla until smooth.

Step 4

Add the soaked dates with their soaking liquid and blend or mash until mostly smooth. Fold into the egg mixture.

Step 5

In a separate bowl, combine the flour, baking powder, salt, cinnamon, and cardamom.

Step 6

Fold the dry ingredients into the wet mixture just until combined. Do not overmix.

Step 7

⁠Fold in the toasted chopped pecans, reserving a little for topping.

Step 8

Divide the batter evenly among the six muffin cups, filling each about ¾ full. Sprinkle with the remaining pecans.

Step 9

Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Let the muffins cool completely. Using a small knife or corer, remove a small piece from the bottom of each muffin and fill with about 10 g caramel sauce.

Step 11

Turn the muffins upright, drizzle with caramel sauce, and garnish with Sukkari date halves and extra toasted pecans.