I also substituted the stevia but with sugar and the dough turned out the same way. Then I realized ‘pure pumpkin’. I pureed my pumpkin before adding it to the recipe and I’m certain this was the issue. Thanks to these comments, we also made it into pumpkin chocolate chip bread! 🙂

sorry about that, maybe 1/2 cup of honey was too much, hope you could salvage it. In my strawberry scones I used about 1/4 cup honey and they were delicious.

Well, I don’t think that worked out so well, substituting the honey for the stevia. The dough was like cookie dough! I couldn’t knead it or shape it. Put it in a loaf pan and will try to salvage it as pumpkin chocolate chip bread! Maybe the honey made it too moist? Still looking forward to eating it though; it sure looks yummy. Just curious of your thoughts on the honey thing.

yes you could, about 1/2 cup.

you could use either and may need anywhere from 4-6 teaspoons. 4 would be only slightly sweet, my guessitmate anyway.

I had bought quite a few bags from Whole Foods. They are out of stock apparently but should be back on shelves in Dec 2012. Another great option I’ve used and like is carob chips sweetened with brown rice syrup found at Whole Foods as well.