Pumpkin Tamales


Masa harina Brown sugar Baking powder Ground cinnamon Ground cloves Mazola® Corn Oil Pumpkin puree (can) Vanilla Walnuts (chopped) Shredded coconut Corn husks Water

Prepare the corn husks


Discard any corn hair that linger from the husks and rinse well. Then, soak in hot water until pliable.

Make the pumpkin filling


In a large bowl, add the dry ingredients and stir. Add the wet ingredients and mix. Then add the coconut and walnuts. Stir again until fully mixed.

Assemble the tamales


Smear a generous amount of the pumpkin mixture into the corn husk. Fold one side in, fold the other side over and lastly, fold the pointy top toward the center.

Assemble the tamales


Once they are assembled, place upright in a steamer pot. Add water to the bottom of the steamer pot. Steam for 1 ½ hours.



Serve with a cup of coffee. They are a taste of fall with a Mexican twist.

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