Fall Happenings!

We’re kicking off Scorpio season with a weekend you don’t want to miss!

You’ve been manifesting and so have we, bringing you a vintage-inspired crewneck to pumpkin spice up your fall! Now if that doesn't charge up your crystals, Unflavored Collagen Peptides will be back in stock this weekend! Perfect for your morning potion!

KPOW is bringing you a new sophisticated and subtly branded crewneck to add to your fall fit. Plus Unflavored Collagen Peptides will be back in stock.

AVAILABLE 10/27 at noon 

• NEW Vintage White Crewneck- limited quantity, high-end feeling 
• Unflavored Collagen Peptides restock
• 15% off all supplements with code (SCORPIOSZN)

Get excited to rock your new favorite sweatshirt and don't forget to snag your Whey Protein to make these KPOW Whey Protein Mini Pumpkin Cheesecakes!

Pumpkin spice and everything nice!

Try this delicious low-calorie fall dessert this autumn season! Our recipe highlights KPOW Nutrition’s new Whey Protein All Natural Protein Powder. Getting enough protein in your diet is imperative, especially when trying to reach your fitness goals, and by using Whey Protein you’ll be closer to obtaining those goals. KPOW Whey Protein has 26 grams of protein per serving, which will help repair and grow your muscles.

Give this recipe a try, and tell us what you think by tagging us on Instagram @kpownutrition!

What You'll Need

• ⅔ cup of canned pumpkin
• ⅔ cup of cottage cheese (I use 2%) 
• 2 egg whites
• ¼ cup of KPOW Whey Protein All Natural Protein Powder (Vanilla Bean)
• 8g of sugar-free or fat-free chocolate pudding mix
• 1¼ teaspoon of zero-calorie sweetener
• Pinch of sea salt
• Dash of pumpkin spice
• Toppings of choice (optional)
  

How To Make Them

1. Preheat oven to 275℉. 
2. Grab a small blender and combine canned pumpkin, cottage cheese, eggs, Whey Protein, pudding mix, sweetener, sea salt, and pumpkin spice until they form a smooth consistency. 
3. Grab a muffin tray and insert oven-safe liners. Then pour the batter evenly into your muffin tray. 
4. Once the oven is preheated, place the tray in the oven for 20-27 minutes.
5. Once the pumpkin cheesecakes are done let them cool in the muffin molds for 10 minutes. Then transfer the tray to the fridge so it can cool for another 30-60 minutes. 
6. Once the pumpkin cheesecakes are done you can add your toppings and enjoy!
   

This recipe makes eight pumpkin cheesecakes. 

No tricks here. It's a TREAT yourself kinda weekend! Don't miss out on our cozy new sweatshirt, restocked Collagen, and an exclusive 15% off on supplements using the code (SCORPIOSZN)!