Spooky Ghost Pumpkin Spice Cake Pops
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.