Pumpkin Snickerdoodle Cupcakes
September 11, 2017This post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Fall is definitely my favorite time of the year. I love everything about the season: the crisp air, the falling leaves, the pumpkin-flavored teats… I love it all! Today, I will be combining two of my favorite baked goods ever: snickerdoodle cookies and pumpkin cupcakes. Yes, these Pumpkin Snickerdoodle Cupcakes are totally delicious & perfect for fall!
During a recent trip to Target, I picked up all the ingredients for these cupcakes, including flour, sugar, Crisco® Unrefined Organic Coconut Oil, and more. I love that I can find ingredients for a recipe, along with other household essentials (paper towels, bedding, dish soap, etc.) all in one store. By the way, there is a special promotion going on right now on Crisco Coconut Oil- keep reading to learn more about the Cartwheel offer that’s only available for a limited time.
Are you ready for a sneak peek at these super tasty cupcakes?
Pumpkin Snickerdoodle Cupcakes
Pumpkin Snickerdoodle Cupcakes
Start by gathering some of the ingredients you’ll need for the batter: flour, sugar, Crisco Unrefined Organic Coconut Oil, pumpkin puree, and more. Did you know that Crisco Coconut Oil is a wonderful organic substitute for butter, margarine, or other oils? Be sure to add Crisco Coconut Oil to your baking recipes and experience the versatility of this ingredient for yourself. For a detailed recipe with exact amounts, scroll down to the printable recipe card.
Pumpkin Snickerdoodle Cupcakes
Add all the ingredients to a large mixing bowl. Use a whisk to ensure that the mixture is smooth and homogeneous. Fill each cupcake mold about 2/3 of the way with the batter, leaving the remainder of the space for expansion.
Pumpkin Snickerdoodle Cupcakes
Place the cupcake tray in a 350 degree oven and bake for about 20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. I used a mini cupcake tray. If you’re using a full-size cupcake tray, expect your baking time to be longer. When the cupcakes come out, they will be a gorgeous golden brown color. Let them cool at room temperature.
Pumpkin Snickerdoodle Cupcakes
While the cupcakes are cooling, it’s time to prepare the pumpkin icing. In a food processor, combine Crisco Unrefined Organic Coconut Oil, cream cheese, sugar, pumpkin puree, and cinnamon. Pulse until a smooth mixture is formed – it should be the consistency of icing. Next, let’s make a crumbly topping. Crush several graham crackers and add a few teaspoonfuls of cinnamon to the mix. This will form the crumbly topping for the cupcakes. When reaching for Crisco Coconut Oil, keep in mind that there are two varieties: refined and unrefined. Refined Coconut Oil does not have a flavor or aroma, so it’s easy to add it to all your recipes without adding any coconut smell/taste. On the other hand, Unrefined Coconut Oil features the delightfully distinct flavor & aroma of coconut.
Pumpkin Snickerdoodle Cupcakes
Start by spreading some of the pumpkin icing onto the top of a cupcake with a spoon.
Pumpkin Snickerdoodle Cupcakes
Next, dip the top part of the cupcake into a dish full of the cinnamon-flavored crumbly topping.
Pumpkin Snickerdoodle Cupcakes
Repeat with all the cupcakes. Look at how fun & festive these cupcakes are! I love how the combination of the soft, moist cake interior with the crunchy, cinnamon-y topping.
Pumpkin Snickerdoodle Cupcakes
You should definitely make these this fall … they are guaranteed to put a smile on your face!
Pumpkin Snickerdoodle Cupcakes
I made a whole batch of them. They are perfect for any fall day … or any day of the year, for that matter.
Pumpkin Snickerdoodle Cupcakes
Look for Crisco Organic Coconut Oil at your local Target store today. Be sure to take advantage of this fabulous Cartwheel offer available from September 3rd to October 7th, where you can save 25% off on all varieties of Crisco Coconut Oil! That’s a wonderful savings!
Be sure to print the recipe card below to make these cupcakes one day!
- 1/2 cup Crisco Unrefined Coconut Oil
- 1 cup sugar
- 2 eggs
- 1/2 can pumpkin puree
- 1.5 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 4 tbsp Crisco Unrefined Coconut Oil
- 2 cups sugar
- 1.5 tsp pumpkin pie spice
- 6 oz cream cheese
- 2 tbsp pumpkin puree
- 5 graham crackers
- 4 tsp cinnamon
- 1. For the cupcakes, combine all the dry ingredients in a large mixing bowl.
- 2. In a separate mixing bowl, combine all the wet ingredients.
- 3. Add the wet ingredients to the dry ingredients and whisk to combine.
- 4. Fill a greased cupcake tray about 2/3 full.
- 5. Bake in a 350 degree oven for about 20 minutes.
- 6. For the icing, combine the ingredients in a food processor and pulse until smooth.
- 7. For the crumbly topping, add the graham crackers & cinnamon to a food processor.
- 8. After cupcakes have finished baking, let them cool.
- 8. Dip the tops of the cupcakes in the icing and then in the crumbly topping.
Make these Pumpkin Snickerdoodle Cupcakes today to experience for yourself the fabulous combination of flavors & textures in this dessert. And don’t forget to add Crisco Unrefined Organic Coconut Oil to your next shopping list and start cooking & baking with this versatile, better-for-you ingredient!
Ooooh I need to make these cupcakes right away. I love anything pumpkin flavored and combined with snickerdoodle and I will be in heaven.
These cupcakes are perfect for fall! They have all my favorite flavors and I love the combination of snickerdoodle and pumpkin. Yum!
Yes please! I just LOVE cupcakes like this–I’m all about pumpkin flavored stuff.
I love snickerdoodle cookies. I bet these pumpkin snickerdoodle cupcakes smell wonderful while they’re baking!
Fall is my favorite season because you can use pumpkin in everything. I’ve never thought about making pumpkin snickerdoodles! I’m going to do it. I can’t wait.
Oh my goodness how absolutely amazing do these sound, just perfect for an autumn afternoon snack!
You have combined two of my favorite flavors in the world. What a delicious cupcake idea!
Cupcakes are wonderful, but let us be honest it is the frosting and topping that really put this over the top.
Oh my! They look so delicious! I will make them for my family very soon!
Thanks for the recipe. This is going to be a yummy treat for my family. Pumpkin spice in everything is one of the reasons I love the fall.
Pumpkin is a sure sign of the approaching fall season. I’m all about baked goods. Snicker doodles are an absolute favorite.
These look amazing. I had no idea that Crisco made coconut oil. I’ll have to grab some of that.
Yes! I could use some pumpkin-flavored treats like these. It’s really cool that this calls for coconut oil.
These are great! The cupcakes look so moist and I love the crunchy graham cinnamon topping.
These Snickerdoodle cupcakes look absolutely yummy, I need to recreate this recipe
These sound like perfection! I have never thought to add pumpkin flavor to snickerdoodle recipes!
I have to show this to my daughter who loves pumpkin and loves to bake as well. Looks like a healthy treat!
What a great combination. That topping looks divine! It really brings the cupcakes together. I will have to make these with my kids.
The cup cakes look too good to eat. I was bowled over by the presentation. But of course it would be difficult not to yield to temptation.