Preheat your oven to 350°F. Lightly spray a 12-cup muffin tin with non-stick cooking spray and set aside.
Add the chopped dates to a mixing bowl and pour the boiling water over them. Sprinkle with baking soda and allow to soften, undisturbed, for 10 to 15 minutes.
8 ounces dates, 1 cup boiling water, 1 teaspoon baking soda
While the dates are softening, cream together the turbinado sugar, butter, and molasses in a large mixing bowl or in the bowl of a stand mixer until completely combined.
½ cup turbinado sugar, 4 tablespoons unsalted butter, 2 tablespoons unsulphured molasses
Mix in the eggs 1 at a time, adding the vanilla extract in with the last egg.
2 large eggs, 1 teaspoon vanilla extract
Puree the softened dates and the liquid by pulsing in a food processor or blender until they are mostly pureed. It’s ok if there are a few pieces of date visible. Add the date mixture to the batter mixture and mix to combine.
Add in the flour and mix just until combined.
1 ⅓ cups all-purpose flour
Spoon the mixture into the prepared muffin tin, filling each well about ⅔ of the way full. Smooth the tops of the batter.
Bake for 20 to 22 minutes or until a toothpick inserted in the center of a pudding comes out clean or with a few moist crumbs. Allow to cool for 10 minutes in the pan before removing. Trim tops of the puddings if desired.