Preheat oven to 325 degrees. Grease 24 muffin tins OR a 9x13-inch glass baking dish. Pour cornbread cubes into a large mixing bowl, set aside.
Sauté sausage and onions in a skillet until brown, breaking up sausage into small pieces. Drain off excess grease and transfer to the bowl. Melt butter in same skillet and sauté celery until crisp and tender. Add to the bowl.
Add chopped apples, Craisins and pecans. Gently stir everything together and then slowly add broth until thoroughly moistened, but not too wet. Add eggs and baking powder. Mix well.
Place stuffing mixture into prepared dish or divide among 24 muffin tins. Bake for 25 minutes covered, then10 minutes uncovered for casserole OR 25 minutes for muffins. Enjoy warm.