Preheat oven to 350º.
In a food processor, add dates and pulse until they are cut into smaller pieces. Add vanilla extract, hot coffee, and baking soda. Pulse until pasty with just small pieces of dates visible. I let the food processor go for awhile.
In a stand mixer add butter and sugar and mix until light and fluffy. Add eggs one at a time, beating after each. Turn the mixer to the lowest speed. Add sifted flour and baking powder and salt and just mix until incorporated. Add in wet date mixture and just blend. Do not over-mix. Pour into sprayed muffin tins and bake for 12- 15 minutes, until the middles are fairly firm. Remove from muffin tin and cool a bit.
To make the sauce, melt butter in a small saucepan over medium heat and stir in brown sugar until it gets foamy about 3-4 minutes. Add heavy cream and stir. Pierce muffins with a fork and pour the warm sauce over muffins. Serve warm sauce over warm pudding muffins.
Add slices of candied ginger and vanilla gelato or ice cream.
You can make the muffins ahead of time and freeze them or make them a day ahead and leave them tightly covered. I would always recommend microwaving them just until warm.