Preheat your oven to 350°F (175°C) and spray a muffin tin with nonstick cooking spray.

In a medium skillet over medium heat, sauté chopped celery and onion for about 5 minutes until softened.

In a large mixing bowl, combine the stuffing mix, sautéed veggies, chicken broth, eggs, and half of the gravy.

Fill each muffin tin cup with the stuffing mixture, packing it slightly.

Bake for 25-30 minutes until golden brown and crisp around the edges.

Let cool for 5 minutes, then drizzle remaining gravy over the muffins.