I used the canned pumpkin option, substituted plain yogurt and a little lemon juice for the buttermilk, used a gluten-free flour blend, and sweetened with agave syrup and stevia instead of splenda. It still came out quite tasty and delicious! It's definitely a keeper in my recipe book.
I had to adjust the recipe a little bit to give it the consistency I wanted. The dough felt a little too dry after I mixed all the ingredients. I added sugar free Walden Farm chocolate syrup and soy milk instead the buttermilk. I decorated with chocolate sprinkles. They are tasty and satisfy a sweet toothâ€¦