Happy Work Friendsgiving!

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 VP3A6842

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.
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!! VP3A6828

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