09/23/2026
Sequence of events today.
I made some Pumpkin Spice Syrup (with real pumpkin that I home canned), and baked some bread for a customer.
When the syrup was done and strained, I had a lot of sweet pumpkin purée leftover, and I wasn’t about to let it go to waste! Plus, my oven was already on because of the bread, so why not bake something pumpkin-y?
So, I whipped up some really delicious pumpkin doughnuts. I didn’t follow a recipe. I just mixed the pumpkin purée (that was already flavored with spices, maple syrup, and vanilla) with a bunch of eggs (from my chickens), a little of my sourdough starter, flour, baking powder, baking soda, and sea salt. Piped it into my doughnut pan and baked at 350°F until a toothpick came out clean. I then covered half of them in cinnamon sugar, but they honestly didn’t need the extra sweetness. It just made them look pretty. 🤩
They were a big hit! I see this sequence of events happening every Autumn from now on.
I don’t sell the syrup or the doughnuts (they were just for the family), but if you would like to order some fresh organic sourdough baked just for you, you can place your order at shammahsbakery.com
I look forward to baking for you!