not that kind of surprise

Another blog milestone in the books – this is my 200th post!


As in the last three milestones I’ve celebrated (one year, 100 posts, and two years), I meant to do something festive. Something like fluffy little cupcakes with piles of icing and pink and purple sparkles.

pumpkin cricket muffin batter

One of the reasons that didn’t happen is my dirty little secret: I hate cake.

Not all kinds of cake. I like cheesecake, carrot cake (or, at least, I like cream cheese icing), and the occasional strawberry shortcake. But plain old vanilla or chocolate or red velvet cake? I could take it or leave it.

So instead, you get pumpkin muffins made from crickets.

pumpkin cricket muffins

There is a moderately high likelihood that if I have given you some of my baking, I have secretly made you eat bugs. This is on account of an obsession I developed from a chance reading of a Men’s Health article. The good news is you can’t taste them (or feel their spindly little legs crunching between your teeth… Too far? I’m sorry). The other good news is that they’re high in protein (I know, that’s boring).

The best news is that they’re delicious.

pumpkin cricket muffins

Pumpkin Muffins


  • 4 eggs
  • 3/4 cup canola oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 can (398 mL or 14 oz) pumpkin – not the pre-spiced kind, please!
  • 1 cup all-purpose flour
  • 1 cup cricket flour blend (I use Bitty)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • dash of cloves
  • 1/4 cup water


  1. Preheat the oven to 375 degrees Fahrenheit. Prepare a muffin tin with paper liners and set aside.
  2. In a large mixing bowl, whisk the eggs, oil, sugar, vanilla, and pumpkin until well blended.
  3. Sift in dry ingredients (all-purpose flour through cloves) and give a few light stirs. Visible flour is still fine at this point.
  4. Pour in water and stir until just combined. The flour streaks should be gone.
  5. Spoon into prepared muffin tin. I like my muffins to be on the larger side, so I fill the cups until they’re almost full – about 1 cm (0.5″) below the edge of the paper liner.
  6. Bake for about 22 – 24 minutes, or until an inserted toothpick comes out clean. If you’re making smaller muffins, I’d check on them at 18 minutes.

These can be served immediately, though I found they tasted the best the next day.

Happy 200 posts to me; happy cricket-eating to you!

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