Spooky Ghost Pumpkin Spice Cake Pops

Prep time: 15 minutes

Total time 1 hour

Servings: 16 cake pops



  • 1 package Krusteaz Pumpkin Spice Muffin Mix
  • 2/3 cup water
  • 1/4 cup vegetable oil
  • 2 eggs
  • 8 oz chocolate melting wafers, white
  • Black icing gel
  • 16 cake pop sticks
  • 32 count candy eyeballs

Non-food items:

  • Bell shaped cake pop mold
  • 16 cake pop sticks
  • Icing pen


  • Heat oven to 350°F. Stir together muffin mix, water, oil, and eggs until blended. Fill bell shaped cake pop mold 2/3 full. Bake 12-15 minutes; let sit 3 minutes before removing from mold.
  • Melt white chocolate melting wafers in a bowl at 50% heat for about 1 minute, stirring until completely melted. Take each pumpkin spice ghost out of the mold and dip in chocolate. Add candy eye balls and let sit for 5 minutes, until chocolate is hard.
  • Draw on mouths on each ghost using black icing gel. Stick a cake pop stick in the bottom of each ghost. Store in an airtight container until ready to serve.