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!

IMG_7613Some of the Natural Life gals enjoying the delicious food and amazing November weather! (And by November weather we mean 75 and sunny… thanks, Florida)

IMG_7600How ADORABLE is this fruit turkey?!

FullSizeRenderThanksgiving 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!

doughnuttexturePhoto Cred: King Arthur Blog



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.

VP3A6840Remove 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!!