Pumpkin Spice Tamales
These Pumpkin Spice Tamales are a fall-inspired twist on traditional Mexican sweet tamales (tamales dulces). Made with pumpkin purée, warm spices, and a hint of vanilla, they're soft, fluffy, and lightly sweet. Serve warm with a drizzle of sweetened condensed milk, chopped pecans, or pomegranate seeds for Día de los Muertos, Thanksgiving, or any fall gathering.
Servings: 12 to 15 tamales
Ingredients
Tamales:
- 12 to 15 large corn husks dried and soaked in warm water to soften
- 2 cups masa harina corn flour
- 2/3 cup unsalted butter, softened 11 tablespoons
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 15-ounce can pumpkin purée
- 8 to 10 ounces evaporated milk
Toppings:
- Condensed milk
- Pecan halves
- Pomegranate seeds
Instructions
- Soak the corn husks. Place the dried corn husks in warm water for about 30 minutes, or until soft and pliable. Remove from the water and pat dry.
- Cream the butter and sugar. In a stand mixer, beat the softened butter and brown sugar until light and fluffy.
- Prepare the pumpkin masa. Add the masa harina, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mix until combined. Add the vanilla, chopped pecans, and pumpkin purée. Gradually pour in the evaporated milk, mixing until the masa has the consistency of thick peanut butter.
- Assemble the tamales. Spread about 2 tablespoons of masa in the center of each corn husk. Fold the sides inward over the masa, then fold up the bottom to enclose it.
- Prepare the steamer. Arrange the tamales upright in a steamer basket with the open ends facing up. Add water to the pot, keeping the water level below the steamer rack, and bring to a boil.
- Steam the tamales. Reduce the heat to low, cover, and steam for 1 to 1½ hours. Check the water level periodically and add more hot water as needed. The tamales are ready when the masa pulls away cleanly from the corn husks.
- Let rest. Carefully remove the tamales with tongs and let them cool slightly before serving.
- Serve. Enjoy warm, drizzled with sweetened condensed milk and topped with pecans and pomegranate seeds, if desired.
Video
Notes
- Fresh pumpkin: You can substitute cooked, puréed fresh pumpkin for canned pumpkin purée. Drain any excess liquid if needed.
- Pumpkin pie spice: Substitute 1¾ teaspoons of pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger, or use 1½ teaspoons as a slightly lighter-spiced variation.
- Masa consistency: The masa should be soft and spreadable, similar to thick peanut butter. Add a little more milk if it feels too dry.
- Fluffy masa: Beat the softened butter and brown sugar until light and fluffy before incorporating the remaining ingredients.
- Make ahead: Refrigerate cooked tamales for up to 5 days or freeze for up to 6 months. Reheat by steaming until warmed through.
Nutrition
Calories: 283kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 166mg | Potassium: 254mg | Fiber: 3g | Sugar: 17g | Vitamin A: 5916IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg