I'm feeling otherwise worthless at the moment, so I looked up honey as well. I saw an OB say that the risk of botulism from honey to a pregnant mother and her fetus is "theoretical", but the OBs tend to recommend being careful to ensure your honey is pasteurized to prevent this risk. (http://www.babycenter.com/404_is-it-safe-to-eat-honey-during-pregnancy_10305372.bc)
However, when I read about pasteurization, people disagree about whether the process is adequate for killing bacteria or merely to prevent crystallization. Perhaps the word "pasteurize" causes people to assume that bacteria are killed? The more reputable sites (including the World Health Organization) tend to say that the spores aren't killed by the heating; "pasteurization" is so people don't think their crystallized honey has gone bad.
This also makes sense when viewed alongside the recommendation NOT to feed honey, *even pasteurized*, to children under a year because of the risk of botulism, whose spores are assumed to be present. In children it has to do with the maturity/acidity of the digestive tract. Adults' acidic digestive tracts will kill spores (and therefore, some say, there's no risk to the fetus. Others, such as the OBs above, maintain there's a "theoretical" risk).
Here's a site that explains it well (http://www.benefits-of-honey.com/honey-and-infant.html). So there's the scoop. Now do what you feel comfortable doing! :) (I'd eat the honey.)