Pumpkin Spice Tamales Autumn (Print)
Tender masa tamales filled with fragrant pumpkin and warming autumn spices, wrapped in corn husks.
# Ingredients:
→ Corn Husks
01 - 18 to 20 dried corn husks
→ Pumpkin Filling
02 - 2 cups pumpkin purée (canned or homemade)
03 - 1/2 cup packed brown sugar
04 - 2 teaspoons ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground ginger
08 - 1/2 teaspoon vanilla extract
09 - 1/4 teaspoon salt
→ Masa Dough
10 - 2 cups masa harina (corn flour)
11 - 1/2 cup granulated sugar
12 - 1/2 teaspoon salt
13 - 1 teaspoon baking powder
14 - 1/2 cup unsalted butter, softened
15 - 1/4 cup vegetable oil
16 - 1 1/4 cups warm milk or plant-based milk
# Directions:
01 - Submerge the dried corn husks in warm water for a minimum of 30 minutes until pliable. Drain thoroughly and set aside.
02 - Combine pumpkin purée, packed brown sugar, ground cinnamon, nutmeg, cloves, ginger, vanilla extract, and salt in a bowl. Mix until a uniform, smooth consistency is achieved. Reserve for assembly.
03 - In a large mixing bowl, whisk together masa harina, granulated sugar, salt, and baking powder. Incorporate softened butter and vegetable oil, blending with hands or an electric mixer until the mixture is coarse and crumbly.
04 - Gradually pour in the warm milk or plant-based milk, mixing thoroughly until a soft, spreadable dough forms. Dough should be moist but easily manipulated; adjust with additional milk if necessary.
05 - Pat each corn husk dry. Spread approximately 2 tablespoons of prepared masa dough onto the wide end of each husk, leaving a 1-inch margin at the sides and top.
06 - Deposit 1 heaping tablespoon of pumpkin filling in the center of the masa upon each husk.
07 - Fold the sides of the husk gently over the filling, then tuck the bottom upward to enclose. Secure with a thin husk strip if preferred.
08 - Position filled tamales upright in a large steamer pot fitted with a rack. Cover tamales with damp towel or additional husks to prevent drying.
09 - Steam tamales over gently simmering water for 75 to 90 minutes, replenishing water as needed. Masa is ready when it releases easily from the husk.
10 - Remove cooked tamales from steamer and allow to cool for 10 minutes prior to serving.
# Expert Tips:
01 -
- Uses pantry staples you probably already have
- Naturally vegetarian with an easy vegan option
- Perfect for sharing and make-ahead friendly
- A unique spin on traditional Mexican tamales
02 -
- Rich in fiber from both pumpkin and masa harina
- Tamales freeze beautifully for later enjoyment
- Easily made dairy-free without sacrificing flavor
03 -
- If steaming on the stove top always check the water level every half hour and have hot water ready to add.
- Use the back of a spoon or a small offset spatula for spreading masa quickly and evenly. For the fluffiest masa beat the butter well before mixing with dry ingredients and keep everything at room temperature for an easy dough.