Cut and lay bread cubes out the day before to dry. (Or dry them out in the oven for 5 minutes before starting.) Preheat oven to 350 degrees F.
Put the bread cubes in a large bowl.
Melt 4 tablespoons butter in large skillet over medium heat. Add the pancetta and sauté until brown. Then add the onions and cook to soften—2-3 minutes. Add the apples and soften another 3-5 minutes. Finally add the herbs and pecans. Toss and remove from heat.
Add 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread and toss.
Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.
Generously butter twelve nonstick muffin cups. Spoon 1/2 cup of stuffing mixture into each muffin cup. Press to compact. Mound another 1/2 cup of remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape. Bake muffins until golden, about 22-25 minutes. Cool in pan 15 minutes. Using small knife, loosen muffins and pop out of pan.
These can be made 1 day ahead. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes. Loosen from muffin pan with a butter knife.