We're feelin' a little jittery at the office today because... it's our Friendsgiving Celebration! We've been anticipating this basically since the day we first heard about it! 
Some of the Natural Life gals enjoying the delicious food and amazing November weather! (And by November weather we mean 75 and sunny... thanks, Florida)
How ADORABLE is this fruit turkey?!
Thanksgiving rule number 1, 2 and 3... you can never have too many desserts! A fall fest wouldn't be complete without a few pumpkin treats... right? Here's the simple recipe I adapted from King Arthur Flour's Blog! P.S- these autumn delicacies make your house smell AMAZING! Photo Cred: King Arthur Blog
Remove the doughnuts from the oven and after about 5 minutes, loosen their edges and transfer to a rack to cool. 
Photo Cred: King Arthur Blog While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon sugar (1/3 cup sugar, 1 tbs cinnamon) and ENJOY!!
Some of the Natural Life gals enjoying the delicious food and amazing November weather! (And by November weather we mean 75 and sunny... thanks, Florida)
PUMPKIN DOUGHNUTS
1/2 cup vegetable oil (I used avocado oil) 3 large eggs 1 1/2 cups granulated sugar (I cut this down to just one cup and you'd never know the difference!) 1 1/2 cups pumpkin purée (canned pumpkin) 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder Beat everything together. Preheat oven to 350 F Add 1 3/4 cups + 2 tbs Unbleached All-Purpose Flour, stirring just until smooth. Lightly grease two standard doughnut pans. Fill about 3/4 full and bake for 15-18 minutes until a toothpick comes out clean.
Photo Cred: King Arthur Blog While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon sugar (1/3 cup sugar, 1 tbs cinnamon) and ENJOY!!
