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.



Dad With A Pan

Dad With A Pan, written by Derek Campanile, is a food blog that encourages families to cook together and to spend more time at the table enjoying meals together. Derek’s blog posts consist of easy recipes, ways to spend quality time together in the kitchen, how to get children interested in cooking, and other cooking tips and tricks. Derek is an IT Professional by day, and a home cook for the family by night. He loves cooking for others and always seeks opportunities where we can create a meal that can be enjoyed by anyone. The best compliment to him is seeing a clean plate. It’s been a long-time personal goal of Derek’s to share his recipes with others, and since becoming a father, he has pushed himself to build a blog to help dads and families to cook more at home. You can check out his blog at www.dadwithapan.com, and follow him on Instagram at @dadwithapan.

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