Spooky Ghost Pumpkin Spice Cake Pops

15 minutes
1 hour
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
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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