Pumpkin Tamales

5 from 53 votes

These Pumpkin Tamales are sweet Mexican tamales made with pumpkin puree, cinnamon, coconut, and walnuts. Perfect for fall and the holidays!

Prep Time30

Cook Time1 30

Total Time2

Course: Dessert

Cuisine: Mexican American

Servings: tamales

Calories: 367kcal

Author: Maggie Unzueta

Ingredients

2 cups masa harina
1 cup brown sugar
1 teaspoon baking powder
1 ½ teaspoon ground cinnamon
1 teaspoon ground cloves
¾ cup oil vegetable, canola, or any neutral cooking oil
1 15-ounce pumpkin puree (can)
2 tablespoon water
1 teaspoon vanilla
1 cup walnuts (chopped)
1 cup shredded coconut
12 corn husks
Water (enough to fill the steamer pot)
Water (for rinsing and soaking corn husks)

Instructions

Separate and rinse the corn husks.
Soak the husks for 20 minutes in hot water, or until pliable.
Once ready to use, discard the water.
In a large bowl add the dry ingredients and mix.
Add the oil, pumpkin puree, water, and vanilla.
Mix well.
Add the walnuts and coconut.
Mix until everything is evenly incorporated.
Take a corn husk and add some of the pumpkin mixture.
About 1-2 tablespoons, depending on the size of the corn husk.
Fold both sides of the corn husk in.
Fold the pointy top toward the center.
Repeat until there is no more pumpkin.
Add water to a steamer pot.
Place the tamales upright, open side up.
Steam on medium-low heat for 1 ½ hours.
Add more water after 1 hour.
Remove the corn husk when serving.
Serve and enjoy!

Video

Notes

🙋🏻‍♀️ Frequently Asked Questions

How to tell if your tamales are ready? When the tamal peels away easily from the corn husk, they are ready.

Do you eat the husks on tamales? No. Unwrap the tamal from the corn husks and discard.

How do you reheat tamales? Pour water into a steamer, and add your tamales. Steam for 20 minutes. Or, place in the microwave for 2 minutes. An additional and favorite way to reheat tamales is by placing them on a griddle until the corn husk is toasted. Flip and toast the opposite side.

How long do tamales last? Tamales last up to 5 days in the fridge and up to 6 months in the freezer. Make sure to wrap them in a sealable freezer bag, removing all the air.

Nutrition