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Preheat the oven to 375°F (190°C).
If using a muffin pan, line a 12-cup muffin tin with paper liners or grease well.
If using a mini cheesecake pan, grease each cavity thoroughly to prevent sticking.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, with the eggs, maple syrup, milk, vanilla extract, or Kahlúa, and then the melted butter until smooth and fully combined.
Add the dry ingredients over the wet ingredients and gently fold together using a spatula. Mix only until just combined. Do not overmix.
Fold in the chopped dates and walnuts, distributing evenly throughout the batter.
For muffin pan: Divide the batter evenly among the 12 cups, filling each about ⅔ full.
For mini cheesecake pan: Fill each cavity about ¾ full. This allows for a slightly taller, more cake-like presentation.
For muffin pan: Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
For mini cheesecake pan: Bake for 20 to 25 minutes, as the deeper cavities require slightly more time.
Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If using a mini cheesecake pan, allow to cool for 15 minutes before carefully releasing.