Spooky Ghost Pumpkin Spice Cake Pops
Prep 15 minutes
Total Time 1 hour
Servings 16 cake pops
Ingredients
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
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.
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