Nutritional Info

Nutrition Facts

Serving Size 1 (49g)

Calories 156
Calories from Fat 137 (88%)
Amount Per Serving %DIV
Total Fat 15.2g 23%
Saturated Fat 5.4g 27%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 57.2mg 19%
Sodium 105.2mg 5%
Potassium 63.7mg 1%
Total Carbohydrate 2.2g 1%
Dietary Fiber 0.4g 1%
Sugars 0.4g
Protein 1.5g 3%

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Recipe Description
Serving a sweet spicy tamale is not as unusual as it sounds. It is an ideal partner for morning coffee or hot chocolate, as well as an evening snack.  The pureed pumpkin and ground spices are instead part of the masa and give the tamales a rich, autumnal flavor.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Cup(c)  unsalted butter at room temperature
2/3 Cup(c)  sugar
1 Teaspoon(t)  sea salt
1 Teaspoon(t)  ground cinnamon
1/4 Teaspoon(t)  ground cloves
1 1/4 Cup(c)  freshly prepared masa
1 Cup(c)  canned pumpkin puree
2 Teaspoon(t)  baking powder
1/4 Cup(c)  milk
30   large dry cornhusks


Rinse the cornhusks and soak them in very hot water for 15 minutes, until pliable.

In a mixer with a paddle attachment or food processor, cream the butter and sugar on medium-high for 12 minutes. Add the salt, cinnamon, and clove after the first few minutes. Scrape the sides of the bowl when needed.

Meanwhile, mix the masa, pumpkin puree, baking powder, and milk in a separate bowl until thoroughly combined.

Add this mixture, 1/4 cup at a time, to the creamed butter. When it is all incorporated, check to see if it is light enough by placing a small ball in a cup of cold water. If it floats, it is ready. If it sinks, continue to beat in more air until a ball will float.

For each tamal, spread about 2 tablespoons of the batter on the center of a softened cornhusk. If the husks are small, use additional husks to extend the size.

Fold the sides of the husk lengthwise over the center so they overlap, then bring up the pointed end until it is even with the cut end. Repeat the process to make 12-14 tamales.

The remainder of the cornhusks can be used to line the steamer.

Steam the tamales, standing upright in the steamer, for 45 minutes. They are done when the dough is firm and no longer sticks to the husks

Additional notes

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