2) Beat together the milk, pumpkin puree, melted butter and melted shortening, egg and egg white, in a bowl. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.
3) Pour and spread about 240ml batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about seven mins. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.
For the topping:
Melt the butter in a frying-pan over a medium heat. Add the apples and cook until slightly browned, but still crisp, about four minutes. Add the maple syrup and walnuts and toss to coat.